Pan Haggerty with Bacon and Savoy Cabbage
1kg floury potatoes, such as Maris Piper, peeled
½ Savoy Cabbage, finely sliced
Drizzle of Olive Oil
150g Smoked, Streaky Bacon, cut into small chunks (optional – leave out if you want a
2 Large Onions, peeled and finely sliced
25g Wyke Farms Salted Farmhouse Butter
250g Wyke Farms Extra Mature Cheddar, grated
Sea Salt and Freshly Ground Black Pepper
Time: 1 hour
Preheat the oven to 200C/Gas 8.
Bring a large pan of water to the boil.
Slice the potatoes very finely and add them to the pan. Give them a stir so that they don’t stick together and cook for about 5 minutes until they are just soft. Just before they are ready, add the cabbage and cook for about 30 seconds. Drain the pan into a colander and leave to cool slightly.
Drizzle the oil into a large, shallow, ovenproof frying pan or skillet. On a medium heat, fry the bacon pieces for about 5 minutes until crisp.
Remove from the pan and add the onion. Fry this for 5-6 minutes, stirring occasionally until soft but not brown. Remove the onion, take the pan off the heat and add the butter.
Once it has melted in the hot pan, swirl it around so that it covers the base, and add a thin layer of potato and cabbage. Then add some of the onion, bacon, cheese and season with salt and ground pepper. Keep layering the ingredients until you have used them all up-saving some cheese to sprinkle over the top.
Place the pan into the oven and bake for 30 minutes until the top is golden and melted.
Serve with salad and bread or as an accompaniment.