Panacalty or Pan Haggerty or As you like it

As I did my research on a good panacalty recipe I very soon discovered that there are as many recipes for the dish as there are days in the year. The exact ingredients that used to vary from region to region now vary from family to family.

It was a great way of reusing meats leftover from the sunday lunch,  but through wartime (and rationing), this changed to tinned corned beef (bully beef). A more traditional panacalty or pan haggerty is a combination of potato, onion and cheese and layers (ie potato layer, onion layer, cheese layer and repeat until dish is almost full) … Personally I use bacon or bacon bits instead of cheese as we dont use bacon every week and it can stock pile. The little bit (250g) cheese we get each week gets consumed rather quickly. This goes well with some briefly steamed cabbage, broccoli and carrots.. but thats just personal preference.

The corned beef version was similar… but obviously replacing the bacon with the tinned meat and adding some stock and seasoning.

Modern recipes can quite often combine everything above…. heres a few Ive found on the internet…

I like loulabelle2758’s recipe… sounds like a great place to hide some more hidden veg to me 🙂

This recipe in the Hartlepool mail isnt too different

Obviously omitting the meat and adding the cheese makes this dish a wee bit more vegetarian friendly

I love the way this version adds tomatoes and basil to the dish… especially since Im a BIG tomato fan when theyre in season… I might just try this recipe 🙂

This recipe was chosen as best answer on

450g (1lb) Potatoes
110g (4oz) Cheddar or Lancashire Cheese
2 medium Onions
25g (1oz) Butter
1 tbsp Vegetable Oil
Salt and Pepper
Thinly slice the potatoes and onions and grate the cheese. Combine the butter and oil in a large frying pan.
Remove the pan from the heat and place layers of sliced potatoes, onions and cheese, reserving a little of the cheese.
Cover and cook gently for about 30 minutes or until the potatoes and onions are cooked.
Pre-heat the grill five minutes before the end of the cooking time.
Sprinkle the reserved cheese over the top of the mixture, place under grill until the cheese is golden brown and bubbling. Serve straight from the pan.

This dish could basically be made with any of you favourite or leftover veg and sunday meats. I love the idea of layering leftover sliced beef, vegetables, ions and roasted potato slices and then baking until the potatoes are crisp….YUM. A spash of gravy probably wouldnt go a miss either. YUMMMMM.


One response to “Panacalty or Pan Haggerty or As you like it

  1. I have such happy memories of this meal. It was a staple my Mother would cook mid week using corned beef, but without the cheese. My mother was from Percy Main, Northumberland and she always pronounced the name as Panackalty… But she was the original Mrs Malaprop, so I always chuckle at the true name. Her method was to simply layer onions and potatoes with a little seasoning then cover in stock made from whatever she had to hand, in a large frying pan, cover with a lid and simmer till the potatoes were cooked, then lay slices of Corned Beef on the top to warm.
    My father grew enough runner beans to satisfy the whole of the british army and these were preserved in large kilner jars for use throughout the year. These we ate with everything, including this meal.
    As children we just loved it, as did all our friends from school.
    As a variation, my mother also made a pie filled with softened onions, slices of potatoe and a beaten egg. This left to go cold would be our picnic staple.

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