Reviewed: Feb. 9, 2009

This is a fine stovies recipe! Tastes fab- (more mushy potatoe and less soaked in gravy and meat than the other) I was surprised when I was introduced to stovies like this when I moved into Angus region. I got a bit addicted on ones like this I'd get from the butchers on my lunch break from school. Great with a splash o'gravy or brown sauce. Stop yer whingin and give them a go!

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Reviewer:

racincake

Cooking Level: Intermediate

Living In: Copenhagen, Hovedstaden, Denmark

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Reviewed: Oct. 6, 2008

I was raised with stovies made with minced lamb. This is a great hash recipe but not stovies. Try minced lamb for a more authentic taste. Sometimes my dad would add a dash of nutmeg. Yumm

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Reviewer:

mick54

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Reviewed: Oct. 3, 2008

I agree with Floobie. This dish should be made with sausages or with out meat and served with left over roast lamb. It is also best if you can to use any fat left from the roast lamb for frying the onions

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Reviewer:

Scotaway

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Mar. 18, 2008

This is a recipe for Corned Beef Hash!! Stovies is made with lorne sausage & link sausages.

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Reviewer:

Floobie

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Reviewed: Sep. 30, 2007

This Recipe is great! Traditionally eaten on St. Andrews day. It is best not to use canned corned beef as it is high in fat, and tends to taste like tin. Instead get it fresh from a deli or butcher.

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Reviewer:

Hamish

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Reviewed: Jan. 28, 2004

this is a great meal, you can also add a cup of sour cream to make it creamier, also leave out the onions if you dont like them but make sure the corned beef has been chilled in the fridge before cutting up. and it does not taste like corned beef hash if done right

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