Haggis, diced garlic potatoes with an egg

By
Gary Maclean
10 - 20 mins
Beginner
Servings
4

This is a great recipe to use up any leftover haggis and potatoes. A perfect brunch post-burns Night and tastes just as good with Vegetarian haggis! 

Freezable
No
Ingredients
300g Haggis (quartered or crumbled)
500g Potatoes (diced)
2 cloves Garlic (crushed)
2 tsp Oil
4 Eggs (free range)
Bunch Flat parsley (shredded)
Instructions
This is a very easy dish to make and is perfect for a Sunday brunch. The first thing you need to do is to dice the potato and place the potato into a frying pan and fry until golden and crisp.
Next crumble in the haggis and cook until it starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
The last thing to add is the shredded flat parsley.
Split this mixture into four dishes and then fry an egg for each to top and enjoy!