Melt the butter with oil in a large heavy frying pan, stir in the onions and fry until they are golden and caramelised, about 10 to 15 minutes.
Add the meat and then add the slices of potato and turn them carefully into the fat, carefully mind so as they don?t break up. Season well with sea salt, freshly ground pepper, then add the stock and/or jelly to cover the meat potatoes, and heat through until the jelly has melted or the stock has warmed through.
Cover tightly with a lid or foil and cook over a low heat for 20 to 30 minutes until the potatoes are tender and have soaked up all the liquid, add a little hot water if they seem a little to dry.
Remember to shake the pan a little when they are cooking to stop them from sticking, don?t stir them or they will break up and you don?t want that!
Serve and Enjoy!
This recipe is the one my granny Glen use to make but for health reasons, uses butter and vegetable oil however, we still make stovies with the drippings from the roast meat.
Nice served with a poached egg on top.
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|Serving Size: 1 Serving (2072g)|
|Recipe Makes: 4|
|Calories from Fat: 12481 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1387.7g||1850 %|
|Saturated Fat 875.1g||4375 %|
|Monounsaturated Fat 362.2g|
|Polyunsanturated Fat 52.7g|
|Cholesterol 3683.8mg||1133 %|
|Sodium 9979.4mg||344 %|
|Potassium 1565.1mg||41 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 33g|
|Protein 31.4g||45 %|
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Calories per serving: 12481
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