Preheat the oven to 200°C.
Grate potatoes and squeeze in a tea towel to remove all moisture.
Heat 15ml olive oil in a pan and press a tablespoon of potato into a circle.
Place a slice of haggis on the potato, cover with more potato, and press down.
Fry for 4-5 minutes until golden, then flip and cook for 3-4 minutes.
Transfer the pancakes to the oven and bake for 5-6 minutes.
Fry the eggs in olive oil until the whites are crispy and yolks are runny.
Fry the pancetta until crisp and combine with spinach, mushrooms, herbs, and tomatoes.
Vigorously shake the oil, vinegar, mustard, and whisky to create the dressing.
Serve the pancakes over the dressed salad topped with a fried egg and pepper.