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This is a very old, very traditional side dish in Scotland. I had it as the starch one evening in Edinburgh, and really enjoyed it. It pairs well with steaks or chops, and even works as a stuffing for game birds and steaks. It’s definitely worth a go for a truly traditional Scottish side.
Ready in: 15 mins
- 1/2 Cup Butter
- 1 large Onion, diced
- 2 C. Rolled Oats
- Salt and pepper to taste
Prep: 5 mins | Cook: 10 mins
1. Melt butter at medium-low heat in a frying pan.
2. Add onions and oats, and cook until onions are softened, and oats have soaked up all of the butter and onion juice, about 10 minutes.
3. Add salt and pepper to taste.
Reference: Skirlie recipe
Recipe type: xarchivex
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