Traditional Scottish skirlie

    20 min

    This is a tasty side to accompany roast chicken. It also goes really well with a fried egg. The right kind of oatmeal is imperative - it has to be fine-rolled, not porridge or pinhead!! Add plenty of salt - (not the healthiest, I know - but it wouldn't be traditionally Scottish if it was!). You can omit the chicken fat and just use a generous glug of olive oil for a vegetarian option.

    Morayshire, Scotland, UK
    29 people made this

    Serves: 4 

    • varying fat and juices from a roast chicken tray
    • 1 onion, minced
    • 85g fine rolled oatmeal
    • good pinch salt

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Pour the fat and juices from a roast chicken into a frying pan and saute the onion in the chicken fat over medium heat until golden. There should still be plenty of fat and juices left in the pan, not absorbed by the onion.
    2. Stir in the oatmeal, and cook, stirring all the time, until the mix is fairly crumbly and not too clumpy. Season generously with salt.

    Other ideas

    Use olive oil instead of chicken fat for making a cooked breakfast accompaniment or for a vegetarian option.

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    Reviews in English (1)


    No, no, no! NOT rolled oats or oat flakes. It would make a horrid mush thing not a proper skirlie. A medium cut pin head oat is what to use.  -  08 Mar 2015