Name: Leek and Potato Stovies with Arbroath Smokies
Yield: Serves 4 as a light meal or for breakfast
Cuisine: Scottish
Ingredients: 2 teaspoons freshly grated horseradish; 2 tablespoons chopped parsley; good knob of butter; vegetable oil for frying; 2 medium leeks, halved, well rinsed and coarsely chopped; 1 Arbroath smokie, weighing around 250 g, skinned and boned, or the same weight of undyed smoked haddock fillet; 2 large baking potatoes, boiled in their skins until cooked but still firm, then peeled; 4 eggs; salt and freshly ground black pepper

Preparation info

Serves
4
as a light meal or for breakfast

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

Stovies are traditionally made with leftovers on the stove, rather like English bubble and squeak. After visiting Bob Spink, I was scratching around for an appropriate recipe that wouldn’t offend the smokie purists, especially Bob. What would you do with leftover smokies though? A smokie stovie maybe! You can make individual stovies if you have one of those tiny non-stick egg (or blini) pans, or make one large one and cut it afterwards.