Hot pot is a traditional Northern
(Northern English, that is) dish made from meat and potatoes
and could be best described as a meat stew with layers of potato. Lancashire
hot pot is perhaps the most traditional of all and is usually made from lamb or mutton and kidneys
. Sometimes oysters
are also added but hey, this is supposed to be a working class
dish, after all.
If you don't really have a penchant
for internal organs then why not try my recipe for a delicious bacon
hot pot? For four, you will need:
Bacon. (12-15 rashers
Two fairly large onions.
Oil for frying.
Potatoes. (probably about 6 largish ones, if you don't have enough you can always peel some more)
Note: The bacon used should not be the "streaky
" kind, but the sort with a large section of meat in one piece. This is possibly known as Irish Bacon or somesuch
in the US but here in the UK
this kind of bacon is the norm.1
Grease a casserole
dish with butter or margarine
Peel the potatoes and cut into slices varying between about 8 and 15mm
. Line the casserole dish with a layer of these potatoes, around 20mm thick.
Chop the onions and fry in the oil until soft and light brown. Spread the fried onions on top of the layer of potato in the casserole dish.
Fry the bacon in the oil left over from the onions until the fat on the bacon is just beginning to turn brown.
Put the bacon on top of the onions in the dish.
Now add about a third of a cup of water
to the frying pan
and bring to the boil. Stir with a wooden
spoon to gather up all the bits, and pour this over the bacon and onions.
Top with another layer of sliced potatoes, preferably thicker slices as they won't go so crispy
Dot the top layer with margarine or butter, and cover with a lid or baking foil
Cook at 180 centigrade
for two hours, removing the lid 20-30 mins before removing from the oven to brown the potatoes.
Serve with coarsely chopped cabbage, boiled briskly for about 10 minutes.
1. I've been informed that this type of bacon is known as "Canadian bacon" or "Back Bacon" or "Side bacon". So many bacons! Thanks!