Haggis potato cakes

Swap traditional neeps and tatties on Burns Night (25 January) for these crispy haggis cakes. Make them with just five ingredients for supper or brunch

  • Prep:15 mins
    Cook:25 mins
    plus chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 610
  • fat 27g
  • saturates 8g
  • carbs 68g
  • sugars 3g
  • fibre 4g
  • protein 22g
  • salt 2.2g


  • 700g floury potatoes, cut into 3cm chunks
  • 300g haggis or vegetarian haggis
  • 3 spring onions, finely sliced
  • 150g panko breadcrumbs
  • 1½ tbsp olive oil
  • 4 large eggs


  1. Boil the potatoes in a pan of salted water for 10-12 mins. Drain and leave to steam-dry, then mash until smooth. Season to taste.

  2. Meanwhile, cook the haggis following pack instructions. Tip into a bowl and break into chunks with a fork, then fold through the mash with three quarters of the spring onion and leave to cool. Form into four potato cakes using your hands.

  3. Put the breadcrumbs in a food processor and blitz until fine. Tip onto a plate, then coat the cakes in the crumbs. Chill for 15 mins.

  4. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato cakes for 5-6 mins on both sides, or until golden.

  5. Heat a large pan of water until just boiling. Crack one of the eggs into a small bowl. Swirl the water to create a whirlpool, then gently tip the egg into the centre of the pan. Cook for 2-3 mins until poached to your liking, then repeat with the remaining eggs.

  6. Serve the cakes topped with the eggs and remaining spring onions.

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