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A haggis potato cake served on a plate with a poached egg on top

Haggis potato cakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 4

Swap traditional neeps and tatties on Burns Night (25 January) for these crispy haggis cakes. Make them with just five ingredients for supper or brunch

  • Freezable
Nutrition: Per serving


  • 700g floury potatoes , cut into 3cm chunks
  • 300g haggis or vegetarian haggis
  • 3 spring onions , finely sliced
  • 150g panko breadcrumbs
  • 1½ tbsp olive oil
  • 4 large eggs


  • STEP 1

    Boil the potatoes in a pan of salted water for 10-12 mins. Drain and leave to steam-dry, then mash until smooth. Season to taste.

  • STEP 2

    Meanwhile, cook the haggis following pack instructions. Tip into a bowl and break into chunks with a fork, then fold through the mash with three quarters of the spring onion and leave to cool. Form into four potato cakes using your hands.

  • STEP 3

    Put the breadcrumbs in a food processor and blitz until fine. Tip onto a plate, then coat the cakes in the crumbs. Chill for 15 mins.

  • STEP 4

    Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato cakes for 5-6 mins on both sides, or until golden.

  • STEP 5

    Heat a large pan of water until just boiling. Crack one of the eggs into a small bowl. Swirl the water to create a whirlpool, then gently tip the egg into the centre of the pan. Cook for 2-3 mins until poached to your liking, then repeat with the remaining eggs.

  • STEP 6

    Serve the cakes topped with the eggs and remaining spring onions.

Recipe from Good Food magazine, January 2020

Goes well with


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A star rating of 4.3 out of 5.14 ratings

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