Skirlie (or pan-haggis as we used to call it) is a traditional Scottish dish usually made with oatmeal and onions fried in beef dripping or rendered bacon fat. In this version, adapted from Nick Nairn's recipe I used porridge oats and chopped streaky bacon which provided enough fat to cook the onions and oats. The Herby potato stacks are also from nick Nairn's excellent book 'New Scottish Cookery'. I used Thyme, Rosemary and Oregano from the garden but just use whatever herbs you have available.
I served this with steamed broccoli and fillet medallion griddled for 1.5 minutes each side and rested on a warm shelf for 5 minutes.
For the potato stacks
2 large potatoes, thinly sliced
Salt and freshly ground pepper
fresh herbs, around 2 tbsp when chopped
Stack the potatoes in 4 piles and place on an oiled baking tin. Bake in a pre-heated oven 200C for 35 minutes until golden and tender.
For the Skirlie
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