Name: Potatoes and Onions (Stovies
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 2 lb (1 kg) main crop, mealy potatoes (e.g. Kerr’s Pinks, King Edward or Golden Wonder), peeled; any leftover meat, chopped, and chopped parsley; salt and pepper; 2 oz (50 g) meat dripping with 2–3 tablespoons of gravy (sold by some Scottish butchers in little tubs specially for making stovies) or 2 tablespoons oil and water; 2 large Spanish onions, finely chopped

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 oz (50 g) meat dripping with 2–3 tablespoons of gravy (sold by some Scottish butchers</

Method

Cooking

Melt the dripping (or heat the oil) in a large deep pot. Add the onion and cook till soft but not coloured. Slice the potatoes, some thin some thick, and add to the onions. Mix well, cover with a tight-fitting lid and cook gently for about 10 minutes, stirring occasionally to prevent sticking. Add the meat gravy or water. Season. Stir well and put b