Pan Haggerty with Ham Hock and Leeks

As the nights draw in and there’s a chill in the air, you know autumn is on its way. With the change of season comes the perfect opportunity to enjoy a warming, comforting North East classic: Pan Haggerty.

While this much-loved family favourite was traditionally made with simple layers of potatoes, onions and cheese, over the years it has evolved into a delicious one-pan meal with the addition of ham hock and sautéed leeks. As a result, the extra ingredients add even more flavour and heartiness while retaining the rustic charm that has made Pan Haggerty a Northumbrian classic for generations.

Originally, Pan Haggerty was a hearty, filling dish that made the most of inexpensive ingredients, providing families with an economical and satisfying meal. Today, it remains a comforting staple that’s perfect for cooler evenings and ideal for sharing with family and friends.

Pan Haggerty Recipe

Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

• 50g butter
• 1 large leek, washed and thinly sliced
• 600g Maris Piper potatoes, peeled and thinly sliced
• 1 large red onion, halved and thinly sliced
• 200g cooked ham hock, shredded (or diced cooked ham)
• 200g mature Cheddar cheese, grated
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

Method

1. Melt half the butter in a medium-sized ovenproof frying pan over a gentle heat. Add the sliced leeks and cook for 3–4 minutes until softened. Remove with a slotted spoon and set aside.
2. Next, remove the pan from the heat and arrange a layer of sliced potatoes over the base. Then, top with a layer of onions and the softened leeks,  scatter over half the ham hock and a generous handful of grated Cheddar. Sprinkle with half the chopped parsley and season with salt and freshly ground black pepper.
3. Repeat the layers, finishing with a final layer of potatoes.
4. After that, dot the remaining butter over the top, then cover the pan with a tight-fitting lid or foil. Cook over a very gentle heat on the hob for 25–30 minutes, or until the potatoes are tender.
5. Finally, remove the lid and place the pan under a preheated medium grill for 3–4 minutes until the top is crisp and golden brown.
6. Serve straight from the pan with seasonal vegetables.

Cook’s Tip

Alternatively, leftover cooked bacon makes an excellent substitute for the ham hock, making this an ideal recipe for using up leftovers whilst keeping all the comforting flavours of this traditional Northumbrian favourite. This recipe and many more can be found at  https://teamvalleypublications.co.uk/the-advertiser/

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