Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Dec 12, 2018 2 min read

Pan Haggityish

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It’s that time of the year (that most wonderful time of the year) where you can completely justify eating comforting food.

YES - I said it again - the weather is rubbish, everything seems to be terrible and it’s totally justified to eat pork, carbs and cheese baked in meaty salty delicious stock.

You’ll need you a frying pan that can go in the oven.

You will need

  • Enough potatoes to fill your frying pan, finely sliced (I used a mandolin)
  • About 4 slices bacon, diced
  • a small onion, sliced
  • A chicken stock pot, disolved in half a pint of water
  • Hard italian cheese, grated roughly, about a big handful
  • Butter, four slices


  • Stuck the oven on 180
  • Put the bacon and onion in the frying pan with a touch of butter on a medium heat
  • (Now is a good time to slice the potatoes)
  • Once the bacon is cooked and the onion is softened tip it out to a bowl
  • Return the pan to the heat, add a touch more butter and start laying the potatoes, try a nice pattern
  • Build a couple of layers, then scatter over a handful of onion and bacon
  • Repeat until you’ve basically filled the pan. It took 3 layers for me
  • Let it cook for a few minutes so that the bottom layer fries
  • Pour over the stock and turn up the heat
  • Once the stock is boiling turn off the heat
  • Pour over the stock
  • Scatter the cheese on the top
  • Add the butter to the top
  • Stick it in the oven for about 20 minutes until everything is crisp and most of the liquid has boiled away
  • Serve


Super savoury, just a bit too salty, great combination of textures. My second helping came with sauerkraut and spicy chutney.

Layers More layers Fresh from the oven GET IN MY FACE