January 21, 2021
Haggis with Neeps & Tatties Rostï, Fried Egg & Piccalilli by Barry Horne
Peel and grate all the vegetables with a course grater into a bowl. Season well with salt and pepper and leave to sit for 5 mins.
Once ready, place all the grated vegetable in a tea towel and squeeze out as much moisture as you can.
Then divide the mixture into four portions and form into rough circles. Pan-fry them in a small amount of oil on a medium heat. Turn the heat down slowly and then add a small knob of butter to the pan to give a nice golden colour.
Take them out and drain on kitchen paper and keep in a warm place.
Pan fry the haggis on the same pan for around two minutes each side, at the same time fry the eggs to your liking.
To serve have the rosti on the plate first, then the all together with a good dollop of piccalilli.