Haggis Brunch with Sauté Potatoes
I love haggis. Sadly my children are not so keen. Between New Year and mid March I constantly try to surreptitiously include it in our meals. Without much success.
This haggis brunch was one such attempt. Do not believe my children – the combination is delicious.
Ingredients (per person):
- 125g Cooked boiled (ideally left over) potatoes
- 125g Haggis (Macsweens)
- Fried or poached egg (The runnier the better)
- Handful of salad leaves
- knob of butter for frying
- Salt and pepper seasoning
Obviously quantities are for a guide only – go with what you have.
1. First slice your cooked potatoes, to about 1 cm deep. I was being a bit sad when I made this, and cut them into heart shapes. Its a bit of a weakness of mine. Sorry! Season the potatoes to taste, bearing in mind that the haggis has a fairly high salt and pepper content.
2. While your potatoes are sautéing – cook your haggis. We only use MacSweens haggis. Around 175g per person is quite a generous dinner amount – for this brunch I would say 125g per person is enough.Cook according to the instructions on the packet – you can roast, boil or microwave. Microwaving gets pretty good results, so I usually go with that.
Note: The lovely people at MacSweens have recently changed their packaging, so that the haggis is shaped more like a black pudding (blood sausage). This makes it very easy to slice into portions, and freeze.