The most famous foodstuff in Scotland is haggis, (followed by much more appealing sounding things like shortbread and whiskey). It’s traditional to serve haggis with neeps and tatties, but I was asked by Sykes Cottages to come up with a recipe using haggis, but to try and make it a bit more appealing, a little bit sexy even. That’s a tough gig. Even tougher given that I’m vegetarian and I’ve never tried haggis.
I tried to think of it like black pudding, being a Lancashire lass this plonked me firmly in my comfort zone, it’s sort of like black pudding, in that’s it’s made from fairly unappealing bits of animal in a sausage shape, though haggis holds together less well than black pudding.
I decided to try and turn it into a brunch or lunch meal, served with homemade potato cakes and a poached egg it’s a fairly well balanced, interesting meal that’ll satisfy anyone with a hearty appetite. I’ve made my own potato cakes as they’re much nicer than shop bought, but if you want to buy them I recommend you get them from a good bakery.
One egg per person
Oil for frying
For potato cakes (makes 6 large cakes) -
2 mugs of mashed potato
Half a mug of plain flour
Salt & pepper
Oil for frying
- Start by putting your cold (leftover) mashed potato in a bowl with the plain flour, season and snip in some chives. Mix throughly by hand and shape into 6 equal sized cakes. Fry them off gently until they’re golden brown on both sides. Set aside until you’re ready to serve. They can be kept warm in a low oven for a little while.
- Take your haggis (unsteamed) and cut into 1.5cm thick slices. Fry gently in oil until brown and crispy on both sides, make sure it’s cooked all the way through. Set aside and keep warm with the potato cakes.
- Poach an egg per person.
- To plate up, stack your haggis on top of your potato cake and place your poached egg on top. I snipped chives all over mine because I like chives, but you don’t have to do that if you don’t want.
It’s really simple, it took me hardly any time at all and it was quite delicious. The boys once again returned clean plates to the kitchen. Winner winner haggis dinner.
Note: This recipe is my entry for the Sykes Cottages “Haggis Championships” competition, the creator of winning haggis recipe will win a hamper of Scottish goodies. I was given £15 to cover the cost of ingredients for this recipe. All words and images are my own.