Chappit tattie cakes with fried eggs (Burns Night)

Gary Robinson

Gary Robinson

28th January 2020
Gary Robinson

Chappit tattie cakes with fried eggs (Burns Night)

90 min

Makes 8 cakes.

All chappit tatties are are simply mashed potatoes, but for a more formal occasion, we tend to turn the mashed potato into potato cakes. With the addition of something green and some herbs then topped with a really good fried egg, you have an unexpected accompaniment for many a great Scottish centrepiece. You wouldn’t normally see this alongside haggis, but if you can have haggis with your fried breakfast, then how could this not work for dinner?


  • 1kg floury potatoes such as Desiree or King Edward, quartered Sea salt and freshly ground black pepper 40g butter 500g Savoy cabbage, shredded 1 tblsp chopped chives or parsley about 50g plain flour Olive oil, for frying 8 very fresh hen’s eggs


Boil the potatoes in a large pan of salted water for anywhere from 12-15 minutes, until just tender. Drain, then return them to the pan over a low heat for 1-2 minutes to dry out.
Remove the skins, if you want, then add the butter and mash well. Meanwhile, blanch the cabbage for 2-3 minutes until al dente, drain and refresh under cold running water. Pat dry with kitchen paper.
Mix the mashed potato, cabbage and chives (or parsley) together with seasoning to taste. Leave until cool enough to handle, then shape into 8 round cakes.
Tip the flour onto a plate and season with salt and pepper. Coat the potato cakes in the flour, tapping off any excess.
Heat a thin layer of oil in a large frying pan and fry the potato cakes for a couple of minutes on each side. Drain them on kitchen paper, then transfer to a lined baking sheet.
Pass through a hot oven at 190C until piping hot in the middle and golden and crisp on the outside.
Meanwhile, heat a thin layer of oil in a non-stick sauté pan over a medium heat. Carefully crack the eggs into the hot pan and fry for 1-1½ minutes, until the whites are opaque and set, but the yolks are still quite runny.
Remove them carefully from the pan and drain on kitchen paper. Serve the potato cakes warm from the oven with an egg on top.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.