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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This is a recipe my mum taught me while I grew up in the north east of Scotland (Moray), it has never been written down before, so the quantities and times are more estimates on what I usually do. Ingredients:
3 lbs potatoes (tatties) |
1 large onion (sliced) |
1 (12 ounce) can corned beef |
4 tablespoons fat (lard it best, but you can use vegetable shortening, oil etc) |
1 pinch salt and pepper |
Directions:
1. Melt the fat in a big stock pot then add the onions.
2. Peel the tatties and slice them (the thinner they're sliced the quicker it takes to cook).
3. Once the onions are softened, turn the heat down low, add the tatties and cover.
4. Leave the tatties cooking, stirring occasionally. After about 3 hours (once the tatties start to get mushy) add the corned beef.
5. Leave it cooking for another half hour and then stir in the salt and pepper.
6. Serve with Oatcakes and a glass of milk.
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