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Catherine Brown

Potatoes and Chives

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Preparation info

  • 6–8

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 2 tablespoons oil
  • 2 rashers of Ayrshire bacon, finely chopped
  • 1 medium onion, fine

Method

Sweating the Vegetables

Heat the oil in a pot and add the bacon. Cook till crisp and add the onion and celery. Cook without colouring for about 10 minutes.

Cooking and Serving

Add the potatoes, bay leaf and water or stock. Cook till the potatoes are just tender. Gradually stir in the dried milk. Season a

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