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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Mar 16, 2023 · modified: Mar 16, 2023 by Freya · This post may contain affiliate links ·

Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!

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A simple and frugal yet delicious supper dish made from just two ingredients, potatoes and onions.

Pan Haggerty featured image
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This was inspired by my vegan potato boxty recipe, another quick and simple hearty supper dish, and my baked potato soup, a hug in a bowl.

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  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Related
  • 📋 Recipe

Pan Haggerty is a dish that I remember my mum cooking for me when I first became vegetarian. She found the recipe in an old Dairy Diary cookbook (mentioned elsewhere in this blog) and I always have the fondest memories of this dish.

A dish of sliced potatoes

There is no greater combination of ingredients than potatoes and onion. It is almost as if they have evolved over time to be cooked together.

This dish is just so simple to make, sliced potatoes, sliced onions, some vegan butter, a little seasoning, and some slow, gentle cooking.

Whilst this sounds quite plain, something quite alchemical happens with this slow cooking. The bottom of the potatoes brown and crisp delightfully and this was the part of the dish that we all argued over.

I would eat (and still do) with either ketchup or baked beans (!!) but you could honestly serve this is a side dish or with some green beans and carrots.

A slice of pan haggerty

Ingredients

Pan Haggerty ingredients
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  • potatoes, use a waxy potato that will hold its shape
  • onion
  • vegan butter and olive oil

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Instructions

Layered up pan haggerty

Thinly slice potatoes and onion and layer in a frying pan, dotting vegan butter and seasoning between the layers

Cheese sprinkled on pan haggerty

Cover with a lid or tinfoil and cook over very low heat until a knife tip goes right through all the layers easily.

If wanted, sprinkle with a little vegan grated cheese and leave to melt before serving.

Hint: leave the vegan Pan Haggerty to set up for about 5 minutes after cooking, then you should be able to cut it into wedges.

TIP: Make sure to use a waxy potato. If the potatoes are too floury, they will break up during cooking. They will still taste good but you might not be able to cut into slices.

Equipment

I love to use my Ninja Foodi Zerostick frying pan for pancakes, you don't need to use too much oil, and you just wipe the pan out after use.

Storage

This is best eaten on the same day, although it reheats OK the next day. Not recommended for freezing.

Related

Love potato? Try these:

  • Hasselback Potatoes served with chopped herbs
    Easy Hasselback Potatoes
  • A plate of Boxty with a dip
    Vegan Boxty - Irish Potato Pancakes Recipe
  • Best Vegan Roast Potatoes
    Vegan Crunchy Roast Potatoes with Polenta and Thyme
  • Mashed Potato sprinkled with chives
    Perfect Vegan Mashed Potato

📋 Recipe

Pan Haggerty featured image
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5 from 1 vote

Pan Haggerty

YIELD 4 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A traditional recipe, frugal and delicious

Equipment

  • 1 deep skillet or frying pan

Ingredients

  • 1 kg Potatoes peeled (optional) and thinly sliced
  • 1 Onion medium, peeled and thinly sliced
  • 1 teaspoon Olive oil
  • 1 tablespoon Butter vegan
  • Salt and pepper

Instructions

  • Whilst you peel and slice the potatoes, gently sauté the onion in the olive oil until soft. Remove from the pan.
  • Place a layer of the sliced potatoes in the bottom of the pan, dot with a little butter, season a little and add a quarter of the onion
  • Repeat this process until you have used up all your potato slices and onion, finishing with a final dot of butter and a little salt and pepper
  • Cover with a lid or piece of foil and cook over low heat until the potatoes are tender all the way through.
  • Sprinkle with a little grated vegan cheeze once cooked, if you like, and cover with the lid again to melt the cheese.
  • Leave to stand for about 5 minutes to set up, then serve in slices.
RECIPE BY Freya

Nutrition

Calories: 237kcal | Carbohydrates: 46g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 39mg | Potassium: 1094mg | Fiber: 6g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 51mg | Calcium: 37mg | Iron: 2mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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