Arbroath Smokie, Bacon Hash & Spinach

Fishboxer Fishbox HQ from

Ingredients

• 1 x pair of Arbroath Smokies (deboned and skinned)
• New potatoes
• Spinach
• olive oil
• Smoked bacon
• Chorizo
• 15ml single cream

Method

1.  Chop potatoes, chorizo and bacon.
2.  Par-boil the potatoes for 5 mins, remove and drain.
3.  Add the chorizo, bacon and new potatoes to a frying pan and fry in oil until golden brown.
4.  Place the fish skin side down and fry for 2 mins then remove from the heat.
5.  Add the spinach with 15ml single cream, place a lid or plate on the pan and wait for the spinach leaves to wilt.
6.  Season to taste and serve!