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Crispy Haggis and Potato Pancake with Spinach Salad and Warm Whisky and Bacon Dressing

Crispy potato pancakes layered with haggis, served with a fried egg and a warm pancetta and spinach salad.

LunchBreakfastPotatoSpinachScottishHaggis
Estimated Nutrition
Calories
745.2
kcal / serving
1490.4 kcal total
Carbs
27.4g
per serving
54.8 g total
Fat
59.3g
per serving
118.5 g total
Protein
24.1g
per serving
48.2 g total
Cook Time
20
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Red Wine Vinegar
1
tsp
Grainy Mustard
Dairy
2
piece
Egg
free-range
Liquids
1
tbsp
Whisky
Meat
80
g
Haggis
cut into two slices, at room temperature
50
g
Pancetta
finely chopped
NutsSeeds
2
tbsp
Chives
chopped
2
tbsp
Parsley
chopped
1
piece
Black Pepper
freshly ground, to taste
OilsFats
3
tbsp
Olive Oil
for frying pancakes
3
tbsp
Olive Oil
for dressing
Vegetables
200
g
Potato
peeled
75
g
Baby Spinach
3
piece
Button Mushroom
raw, very thinly sliced
2
piece
Tomato
ripe, deseeded and finely chopped

Method

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