Stovies

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Stovies are a traditional Scottish dish, similar to corned beef hash. Recipes and ingredients vary widely between regions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially corned beef, sausages or leftover roast.) The potatoes are cooked by stewing with fat and a little water, stove being the old Scots word for stewing. A regional variation is to serve the stovies with oatcakes.

[edit] One recipe for Stovies

1. Use leftover beef from a roast dinner the previous night
2. Slice the beef up into chunks
3. Slice tatties up into thick slices
4. Put the tatties and beef into a pan
5. Add gravy from the roast to half of the quantity of the tatties/beef
6. Heat on hob for about 15 mins until the base of the pan starts to burn
7. Serve on a plate with oat cakes

[edit] An alternative recipe

For four servings, you'll need:

• 6 large baking potatoes, peeled and cubed
• 1 cup milk
• 1 tablespoon butter
• 1 large onion, roughly chopped
• 1 (12 ounce) can corned beef, cut into chunks
• salt and pepper to taste

To prepare:

1. In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
2. While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
3. When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

Another Alternative Recipe
For four servings, you will require:
1. 6 large potatoes, peeled, and diced
2. 4 large carrots, peeled and grated.
3. 1 large leek, sliced into small pieces
4. 8 slices of Lorne (Square) Sausage, cut into small pieces

Place the potatoes in the pan first, then then leek and then carrot and finally the sauasage. Fill the pan with water until the potatoes are covered. Bring to the boil and then simmer for 1 hour or until the carrot has dissolved and the potatoes are soft. Stir occasionally. Season with salt and pepper and then serve immediately.

[edit] Reference

• "Stove" in the Dictionary of the Scots Language