Stovies: A Scottish Classic
Ingredients
- 6 baking potatoes
- Splash of milk
- Knob of butter
- 1 large onion, chopped roughly
- 1 can corned beef (or leftover beef, or mince)
- Seasoning (and a bit of Worcestershire sauce)
The simplest of dishes, this is proper comfort food for when the temperature drops and you need a few calories to keep the engine ticking over.
Different parts of Scotland use different cuts of beef, whilst some folk use the leftovers from a roast and the fat instead of butter – which is how it really originated. Given that it’s not a million miles off corned beef hash, I quite like it with a runny egg on top…
- Peel and roughly chop the potatoes, then boil them until just getting soft.
- For the last ten minutes of the potatoes cooking, fry the onions gently in the butter until soft.
- Mix the onions, the beef, the milk into the potatoes all together and heat through.
- Serve seasoned – nice with a splash of Worcestershire sauce!
