Turbo haggis tatties

Paul Wedgwood

Paul Wedgwood

23rd January 2020

Turbo haggis tatties

30 min

Feeds 4.

Ingredients

  • 600g x peeled tatties 3tbs x veg oil 200g x haggis 100ml x jus 1/2 x shallot finely diced 1 x bunch parsley, picked and finely diced Handful x finely grated parmesan.

Method

Dice the tatties into approx 3cm cubes, boil 20mins until soft.
Drain the tatties, cover in oil and table salt and place in the over for 45-60mins at 180C until golden and crispy.
Place the haggis into a saucepan in a little oil and break down with the back of a wooden spoon.
Add the jus/stock and simmer until the tatties are ready or the stock reduces to the perfect consistency.
Take off the heat and add the shallots and parsley.
Spoon the haggis ragu over the tatties and grate the parmesan on top.