this was quite yummy. this is the second time i have made this for my burns night supper. i too let the onions brown a bit, and i add a lot of chives. this year, since i had a package in the freezer of mixed cuber rutabaga and winter squash, i threw both in with the potatoes. the flavor was great. i made it in advance and put it in the oven to heat up. this freezes well too. i put some away in the freezer so a can have an easy casual haggis supper later on.
I let my onion turned a little bit brown cause I love this taste. It was great with the potatoes and rutabaga. I used dried chives cause I didn't have fresh. And I used a little bit of unsalted butter (didn't measure). It's tasty a lot. Thanks Lindsey. Made for Holiday tag
We love this recipe, especially the addition of onions sauteed in butter...yum! DH really whipped these taters & veggies good, so it's probably not as chunky as it should be, but the taste is divine! Will make many times. Thank you lindseylcw for sharing this lovely Scottish dish with us!:) Becky
Absolutely 100% real Scottish comfort food - made and devoured for our Burns Night Tribute Supper - thanks to you Linds! I only had frozen chives, and I added a small shallot for extra onion flavour......every thing else was made and added as posted. Thank Ma Broon next time you bump in to her - excellent Glasgow fare! Merci beaucoup encore! FT:-)