Northumberland Pan Haggerty Recipe

food from great britain
author pic


 Updated 01/05/2017

 See comments

Hailing from the North East of England, this recipe for Northumberland Pan Haggerty was a cheap but nourishing meal which has now become a traditional favourite.


  • 3 large potatoes potatoes
  • a little dripping
  • seasoning
  • 2 medium onions
  • 4 tablespoons grated cheddar cheese
(see measure conversions for more information on quantites)


  1. Peel potatoes and onions, cut in very thin slices and dry the potatoes in a cloth.
  2. Make the dripping hot in a pan, put in a layer of potatoes, then of onions, then cheese and another layer of potatoes.
  3. Season each layer with pepper and salt.
  4. Fry gently until nearly cooked through, then either turn in the pan or brown the haggerty under the grill.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 - 4 portions


I made Pan Haggerty tonight after trying it recently for the first time and loving it. I used about 4-5 medium potatoes and 1 large onion rather than 2 but had to cook it in an ovenproof dish as I don't have a large ovenproof frying pan. I used a mandoline which I bought specially and sliced them on the finest setting (too thin maybe?). Although it was nice the onion totally overpowered the whole dish and didn't taste anything like what I had out. Also, because it was cooked in a dish the bottom wasn't browned like it would have been if it was cooked in a pan although the top was brown from the melted cheese.

Can anyone tell me if you should cook the onion first before assembling the dish as I added it raw (like the recipe said) and there seemed to be an awful lot even though lots of recipes I have found online actually say to use 2? Any advice would be greatly appreciated as I would love to make this dish again with hopefully a better outcome. Many thanks.
#20 - Vicki - 03/12/2012 - 15:56
Having grown up in Newcastle and having many aunties, we always knew pan hagerty (or pan Hagitty as we pronouced it) as potatoes onions, and cheese. Depending on the spuds, some milk would be added. Of course like bubble and squeak you can use bits of meat but the basic recepie doesnt require it.
#19 - tony K - 11/01/2011 - 05:41
I have just made Panac (yes that is what my mother called it & she was from Sunderland).
This involves the layering of sliced root veg, meat & potatoes. Also dumplings are placed in the 4 corners of the dish. These we called "corner puddings", what else.
We have been eating this dish for over 50 years, with variations. Isn't cooking interesting!!!!!!!!
#18 - Lawrie - 01/29/2011 - 15:15
I make mine with streaky bacon, leeks, carrots and potatoes abd chicken stock poured over just like the Hairy Biker's recipe. Layers of each, then sealed over with foil and the lid of the ovenproof dish, slow cooked till veg falls apart, basting throughout. Finally remove lids and top with cheese, back in the oven till golden. MMMMMMMM delicious and so cheap.
#17 - wesewade - 10/08/2010 - 09:55
My grandmothers on both sides cooked Pan Haggerty often when I was a kid in Newcastle. My mother taught me how to make it when I was about seven or eight.

Layer the ingredients on top of a nob of butter or dripping starting with onions then potatoes then cheese and repeat until you've run out of ingredients in a deep oven dish on a low heat on the stove. Press down all ingredients when you've finished and put lid on tightly and leave to simmer for about twenty minutes.

Transfer to oven on medium high heat for another fifteen minutes or so until potatoes offer no resistance to the tip of a sharp knife; when done take the lid off, put the heat up in the oven and cook until browned on top.
#16 - J Mark Dodds - 07/12/2010 - 10:26
peter, i believe your right it does, but your pronounceation is abit of, pan haggerty is the northumbrian and tyneside name of the dish and the correct name, where as panacty is the durham and sunderland name for the dish.
#15 - dave - 07/05/2010 - 03:39
Old favourite - got it from a recipe on a Spry or Trex pack- 50 or 60 years ago; soon learned to do my own variations. Alas - long since lost the recipe and, being now very old, forgotten an important detail. You see, that version was baked, fairly slowly I think, certainly not fried or grilled. It would have been great in an old fire oven. But I can't remember how long - or how hot- the oven should be. Offered it to a potato-loving friend, but turned it into a pig's ear.[She was kind and understanding.] Can you help?
The original was just potatoes, onions and cheese - sort of north-eastern equivalent of Blind Scouse. If you could afford it, his left great scope for variations and ingenuity.
Beryl Palmer.
#14 - Beryl Palmer - 03/26/2010 - 03:52
my mother in law came from cassop near ferryhill and she made panackelty with frying steak onions grated turnip topped with crispy golden potatoes and covered with beef stock best ever, corned beef hash is just potatoes and corned beef boiled up in a pan
#13 - polly - 02/25/2010 - 03:31
My Gran made the best panackelty but as has been mentioned it is one of those dishes that has many family versions handed down from mother to daughter. She would use meat from a ham shank or bacon but the best bit of all was the crust of crisp potatoes. Sixty years later I can still taste them and my wife is sick of being told how good they were.
#12 - Bob - 01/08/2010 - 00:34
My Mother-in-law (who came from South Shields) used to cook her version of Panacty with corned beef, bacon, carrots and onions - sliced and in layers - and used chicken stock.
#11 - Nick - 11/03/2009 - 07:19
Interestingly our family in South Africa called corned beef hash Doug or Dug.

A brief Googling didn't bring up anything so it might just be a family thing.

Either way guess what we're having tonight!

#10 - isemann - 10/17/2009 - 05:29
I agree with Richard & Magee, Panackalty was a Monday Meal made of the left-overs from Sunday when the wash-house fire was going full blast. I particularly remember the top layer of brown and crispy potato. this was in the 20's, 30's, & 40's until I left home. Many years later I made up a dish of alternative layers of potatoes, cold roast beef & thinly sliced onions cooked until the top layer of potatoes was brown & crisp and served with marrowfat peas. The children clamoured for more and it became a regular Saturday lunch time meal.
#9 - Gwerngen - 09/14/2009 - 13:28
interestingly google Northumbrian dishes and got panhaggerty. being a southerner never heard of it but will do for the family tonight in devon. look forward to seeing more recipes from the north
#8 - alan fitter - 10/03/2008 - 05:34
Thank you all very much for your comments. It is so interesting to get feedback from people for whom these wonderful regional recipes were a part of everyday life.We are always very happy to publish family favourite variations on any traditional recipe.Thanks again for your interest.
#7 - james - 08/31/2008 - 05:37
mapeel is 100% correct! panackalty was (though it may no longer be)the Monday meal, left over from the joint! It was done on Monday as that was wash day in the pit villages when the washhouse fire was going full blast. I remember rushing home from school through the pit yard knowing that one of my favorite meals would be steaming and ready. It always had a layer of crispy brown sliced potatoes on the top. If the meat was a bit short Mam would add a bit of bacon. This was in the 40s and 50s

Pan Haggerty is a vegetarian dish (well with cheese)
#6 - Richard - 08/26/2008 - 15:27
made pan haggerty after seeing it on tv, enjoyed every morsel of it, though had to use a combination of processed cheese and mozarella.
#5 - sraboni - 07/27/2008 - 10:24
It's frustrating me that so many people are confusing panackalty with corned beef and potato hash, the recipes are similar and over the years in the north east of england the usage of the name panackalty has been taken over by the corned beef brigade...I have to say that both dishes are equally delicious and I still make both but the original dish - panackalty, was made on a Monday using the leftovers from the Sunday lunch - cuts of cold meat, root vegetables and gravy - There were a lot of Irish settlers in the North East of England when the coal mines were sunk and I was brought up to believe this dish was brought over from Ireland - similar to Irish stew only the poor mans version.

Corned beef and potato hash is simply alternate layers of corned beef and potato with gravy though as with any recipe people adapt it to suit their own taste so you will find this dish including sausages, onions and sometimes root vegetables as well. but I maintain the two are different dishes and corned beef and potato hash is NOT panackelty!
#4 - mapeel - 06/15/2008 - 02:12
There are many varients of Panhaggerty, my Mum always made it with sausage, pototoes, onions & carrots (and sometimes corned beef was added). Coincidentally...... we're having it for tea tonight lol
#3 - jo - 10/01/2007 - 05:34
Panackelty is a layer of sliced potatoes, a layer of corned beef, a layer of sliced onion, topped with a final layer of sliced potatoes with half a pint of beef stock, simmered slowly until top potatoes are soft.
#2 - denny - 08/01/2007 - 12:50
to the best of my knowledge, pan haggerty and panackelty are two separate dishes. Pan haggerty doesn't have any meat in it whereas panackelty contains cold beef or bacon.
#1 - mary - 05/24/2007 - 14:03
As i recalled, Pan Haggerty (Pronounced Panacty) included a layer of cheap cooked ham hock.

Your comments on this would be appreciated
#0 - peter - 05/24/2007 - 13:58
E-mail (Will not appear online)
Powered by Comment Script