Panackalty

[Tillys Mum]

My mother-in-law makes this with corned beef, potato and onion. Does anyone know it's origins?

[Cetti]

It sounds a bit like Corned Beef Hash. I've never heard of it but it's seems to be very popular in the northern areas of England, so probably stems from a local dialect. I found this on Delia's website.

 

1lb potatoes, peeled and sliced, 1lb onions, sliced, 8oz corned beef, salt & pepper, 1/2 pt stock.
Layer potatoes, corned beef and onion, finishing with a layer of potato in a 2pt dish. Season between layers. Pour in stock to come to level of potatoes. Bake at 190 C for approx 1 hour.

[anniebabe]

In Scotland it's stovies. all mashed up with some gravy.

mmmm!!

[LordyGeordie]

Try this

http://www.texascooking.com/features/mar2002cornedbeef.h tm

It tells you all about corned beef, where it came from how to make it etc.

[wellcooked]

panackalty (correct spelling) is similar to an hotpot done in layers of cornedbeef, onion, potato,gravy made with beef stock & nobs of butter spread over the top layer of potatoes to brown & crisp on the middle shelf in the oven on 190degrees (this is the traditional recipe for the whole of the north east!).

panhaggerty is done in a large pan on top of the oven & finished with a layer of cheese.

corned beef hash (was once a popular breakfast dish) is diced corned beef, diced potato sauteed (fried) & chopped onion mixed together & fried in a large frying pan with a touch of worcester sauce added. it is then served with two thick pork sausages (irish best), baked beans & a fried egg placed on top of the hash!