Leek and Potato Stovies with Arbroath Smokies

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.