Skirlie with Bacon-Herby Potato Stacks

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
olive oil
fresh herbs, around 2 tbsp when chopped

In a large bowl mix together the potato slices, salt and pepper, fresh herbs and olive oil to coat.  Mix together with your hands to ensure an even coat of oil over the potatoes.

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

125g smoked streaky bacon, roughly chopped

2 onions, finely chopped

125g porridge oats

Heat a frying pan over a moderate-high heat, add the bacon and fry until the bacon is starting to brown.  Add the onions and fry until softened.  If it seems a little dry add 1 tbsp oil then add the oats.  Stir well to combine then cook, stirring frequently until the oats are golden brown and nutty.