Dish of Haggis, Potatoes & Eggs
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Haggis, Potatoes & Eggs


Scotland / California
Makes:
Effort:
Sched:
DoAhead:  		 2 #
***
1-1/4 hrs
Yes		 An excellent way to use some of that big batch of Haggis you made. From a top Scottish chef, but strongly modified for California - see Comments.




1
1-1/4
4
2
1
8
5
1-1/2
ar
2
#
#
oz
cl

oz

t

T
Haggis (1)
Potatoes (2)
Onion
Garlic
Green Chili (3)
Tomato Sauce (4)  
Eggs
Salt
Parsley
Oil
Do Ahead   -   (5 hrs to make, 5 minutes if purchased)
  1. Make HAGGIS if not on hand, or purchase it you can find it (not easy in North America).
Prep   -   (35 min - 25 min work)
  1. Thaw Haggis if frozen.
  2. Cut POTATOES into about 3/4 inch cubes. Place in pan with water to cover. Bring to a boil, then simmer until just tender all the way through. Drain and set aside.
  3. Chop ONION small. Crush GARLIC, chop fine. Chop CHILI fine. Mix all.
  4. Chop PARSLEY medium for Garnish.
Run   -   (35 min)
  1. IF your Haggis is in a firm lump, chop it up well before this use.
  2. Moderately beat EGGS with 1/2 t Salt.
  3. In a roomy sauté pan (3qt) or similar, heat Oil. Fry Potato cubes over moderately high heat, stirring until lightly browned and crispy on the outside. This won't take too long as they are already cooked.
  4. Stir in Onion mix until Onion is translucent.
  5. Stir in Haggis and 1 t Salt. Continue to fry stirring until Haggis is well heated and starting to brown. Keep stirring it up from the bottom of the pan as it darkens very quickly.
  6. Stir in Tomato Sauce.
  7. Push the Haggis mix up against the sides of the pan and pour Eggs into the middle. Let them start to set. As they set, scrape them out into the Haggis mix. The objective here is to have chunks of Egg mingled with the mix, not coating the mix.
  8. Serve hot garnished with Parsley.
NOTES:

  1. Haggis:

      The national dish of Scotland. In the UK it is available refrigerated, frozen, and canned, but is very scarce in the US, and can't be exactly "authentic" here. Sheep lungs can't be sold for human consumption north of the Mexican border. On the other hand, a very fine "North American" Haggis can be made by our recipe Haggis. Of course, this recipe could be made with plain ground beef.

  2. Potatoes:

      I prefer Red Potatoes which are well behaved in this sort of recipe. Red potatoes in other countries may behave differently.

  3. Chili Green:

      A Serrano is fine. If you are very chili adverse you can core it.

  4. Tomato Sauce:

      This should be a simple sauce. My favorite is Faraon Spanish Style which comes in convenient 8 ounce cans, but other simple sauces will also work.

  5. Comments:

      I first made this according to the recipe, but here in Southern California it is all but illegal to serve food that bland. I've added Onion, Green Chili, Tomato Sauce, and Salt. I also recommend a bottle of Tabasco Sauce at the table, it has a strong affinity for eggs. I will admit the chef's version is more elegant, each serving topped with a Poached Egg rather than stirring eggs in. If you want it that way, you can make the poached eggs ahead by our recipe Poached Eggs
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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