Leek and Potato Stovies with Arbroath Smokies

Your support helps us to tell the story

Support Now

My recent work focusing on Latino voters in Arizona has shown me how crucial independent journalism is in giving voice to underrepresented communities.

Your support is what allows us to tell these stories, bringing attention to the issues that are often overlooked. Without your contributions, these voices might not be heard.

Every dollar you give helps us continue to shine a light on these critical issues in the run up to the election and beyond

Eric Garcia

Washington Bureau Chief

Find out more

Serves 4 as a light meal or for breakfast

Stovies are traditionally made with leftovers on the stove, rather like English bubble and squeak. After visiting Bob Spink (see box, right), I was scratching around for an appropriate recipe that wouldn't offend a smokie purist like him, and thought this would be just the ticket. You can make individual stovies if you have one of those tiny non-stick egg (or blini) pans, or you could make one large one and cut it afterwards.

2 medium leeks, halved, well rinsed and coarsely chopped
Salt and freshly ground black pepper
A good knob of butter
2 large baking potatoes, boiled in their skins until cooked but still firm (about 15 mins), then peeled
1 Arbroath smokie, weighing around 250g, skinned and boned, or the same weight of undyed smoked haddock fillet
2tsp freshly grated horseradish
2tbsp chopped parsley
Vegetable oil for frying
4 eggs

Cook the leeks in boiling salted water for 5-6 minutes, until tender. Drain well, then transfer to a bowl.

Coarsely chop the potatoes and add to the leeks with the flaked smokie flesh. Add the horseradish and parsley, season and then mix well.

Heat a tablespoon of oil in one or two frying pans, preferably non-stick. Divide the mix into 4 and shape each into a cake with a spatula. Let the cakes cook for 4-5 minutes, until it begins to colour nicely underneath, then flip it over like a pancake. Alternatively, you can turn them out by inverting them on to a plate, then heating a little more oil in the pan and sliding the hash back into the pan(s). Cook for another 4-5 minutes.

While the stovies are cooking, fry the eggs in some oil and butter, and serve on top of the stovies.