Arbroath Smokie, Bacon Hash & Spinach

Arbroath Smokie, Bacon Hash & Spinach
Fishboxer Fishbox HQ from


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





  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!