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Leek & Bacon Stovies
Katy Hackforth
4 servings
60 minutes
324
Scottish
Main
Stovies is a popular Scottish dish made of potatoes, onions and, traditionally, leftover roast meat. It's the ideal dish to use up leftovers. This Leek & Bacon Stovies recipe uses leeks and carrots but you could add other root vegetables. Alternatively, leave out the bacon and use vegetable stock for a veggie version.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Butter 25g (1oz)
- Vegetable oil 1 tbsp
- Smoked streaky bacon 4 rashers, chopped
- Floury potatoes such as King Edwards, 675g (1½lb), peeled and diced
- Carrot 1 large, peeled and finely chopped
- Ground nutmeg a pinch
- Leek 1 large, trimmed and sliced
- Beef, chicken or vegetable stock 150ml (¼ pint)
- Chopped fresh parsley or chives 2 tbsp
- Oatcakes or crusty bread to serve (optional)
Directions
- Melt butter with oil in a large pan and fry bacon for 4-5 minutes until just browning
- Add potatoes, carrot and nutmeg, season and mix well
- Cover, reduce the heat to as low as possible and cook for 15 minutes
- Stir in leek and stock and bring to the boil
- Cover, reduce the heat to low and continue to cook for 40 minutes or until potatoes are soft and collapsed
- Spoon into mugs or bowls and scatter with chopped herbs
- Serve with oatcakes or crusty bread, if you like.