ingredients
- Serves 2–4
Prep time: 20 mins
Cook time: 25 mins
Ingredients:
For the neeps & tattie hash browns:
• 200g swede (rutabaga), peeled and cubed
• 200g Maris Piper potatoes, peeled and halved
• 2 tsp plain flour (plus extra for dusting)
• 1 knob of butter
• Salt & pepper, to taste
For the rest of the breakfast:
• 2–4 slices haggis
• 2–4 eggs
• 4–6 tattie scones
• Borderfields Cold Pressed Everyday Spray (or 2 tbsp sunflower oil)
method
1. Cook the veg:
• Boil the swede in water for 15–20 mins until tender.
• Meanwhile, boil the potatoes in a separate pan for 7 mins, then drain and set aside to cool.
2. Mash & mix:
• Mash the swede with a knob of butter and season with salt and pepper.
• Coarsely grate the cooled potatoes and mix with the swede mash and 2 tsp flour.
3. Shape the hash browns:
• Divide the mixture into 4 patties and dust lightly with extra flour.
4. Fry the hash browns:
• Heat a pan with Borderfields Cold Pressed Everyday Spray and fry the patties for 2–3 mins on each side until golden and crisp.
5. Cook the haggis & eggs:
• In the same pan, lightly sear your haggis slices until warmed through.
• Fry the eggs to your liking.
6. Warm the tattie scones:
• Heat the tattie scones in a dry pan or under the grill until warm and lightly golden.
7. Serve:
• Plate up the neeps & tattie hash browns with haggis, eggs, and tattie scones. Enjoy a hearty, Burns Night-inspired breakfast!
