This is a brilliant brunch recipe for any leftover haggis after Burns Night. It comes together quickly thanks to our shortcut mashed potato. Served with runny poached eggs and a dollop of rich hollandaise sauce, this is the recipe to convince haggis sceptics! Swap to our spiced vegetable and lentil haggis for a veggie version.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
8
For the haggis potato cakes with poached eggs
400 g
M&S Scottish haggis
or M&S spiced vegetable and lentil haggis
450 g
M&S Gastropub mashed potatoes
4
M&S spring onions, finely sliced
25 g
parsley, finely chopped
100 g
M&S Remarksable Value plain flour
1
M&S large free-range egg, whisked
175 g
panko breadcrumbs
To serve
4
M&S Remarksable Value free-range mixed sized eggs
1 tub
(180 g)
(180 g)
M&S hollandaise sauce
