Casa
Martin
Cookbook
Pan Haggerty
This is a traditional English dish but is useful anywhere as an easy and tasty snack or accompaniment. Any hard cows cheese can be used, the Portuguese Ilha Sao Joao is very suitable in this recipe.
500g Potatoes
250g Onions
125g Cheese (Lancashire, Cheshire)
1 tbsp Dripping (Banha)
Peel potatoes and slice them very thinly (about thickness of 1€ piece). Wash in cold water, drain, dry on teatowel. Thinly slice the onion. Crumble or grate the cheese. Melt dripping in small frying pan. Place a layer of potatoes on the bottom of the pan, follow with a sprinkling of onions and cheese, salt & pepper. Add more potato followed by more cheese and onion. Top with layer of potato. Push down well with back of fish slice. Cook over the lowest heat for about 25 minutes. Loosen bottom of cake with fish slice. Place plate on top of pan, invert pan (cake should end up on plate cooked side up), slide cake back into frying pan, push down well. Cook for a further 10 minutes or so, turning up the heat if necessary to brown the bottom of the cake.