1 / 2
2 / 2
I made it!
78 people made this
About this recipe:
Stovies are traditionally made with leftover roast beef, potatoes and onions. But by using corned beef - it makes this doable anytime!
6 large potatoes (tatties!)
300ml (10 fl oz) milk
2 small or 1 large onion
50g (2 oz) tablespoons of butter
1 (200g) tin corned beef
10 min › Cook:
15 min › Ready in:
Peel potatoes and cut into small cubes. Place in a medium-sized pot and cover with milk. Heat until boiling then bring to a simmer.
While potatoes are simmering...chop onion roughly and fry in butter until brown and crispy.
Slice corned beef into medium chunks.
Set aside until milk and potatoes cook down into a kind of starchy soup, but with soft lumps of potato in.
Mix in onion and corned beef, allowing all flavours to mix.
Season with salt and pepper and serve with oatcakes.
Instead of boiling the poatoes in butter, I boil them in water with 1-2 oxo cubes,
I also add the cornbeef to the onions once they are cooked, and heat through.
It makes it easier to mix in with the potatoes.
- 16 Feb 2010
Great recipe try this, serve with cumberland sausage,fried egg and peas.
- 21 Jan 2012
I used some left over potatos, cubed and instead of milk about 1/4 cup red wine, 1/4 C of broth and 1 T. dijon mustard. Kicked it up a bit for the adult crowd.
- 13 Apr 2012
Write a review
Click on stars to rate