Haggis Potato Cakes

A twist on the Haggis Potato Cakes recipe from BBC Good Food. We have used ready-made mash, prepared carrot and swede and Haggis from Asda. If you are looking for something a little bit different to have on Burns Night, maybe a starter instead of a main course of haggis. Or, as we did, have them for brunch. An excuse to have haggis any time of the year.

These haggis potato cakes would pair well with some whisky gravy, or serve as we did with a poached egg for a brunch.


Here are the ingredients to make Haggis Potato Cakes for Burns Night.

  • Mashed potato
  • Haggis
  • Carrot and Swede
  • Breadcrumbs
  • Spring Onions
  • Eggs (if serving with poached eggs)

See the recipe card for quantities.


Cook the haggis following pack instructions. Then add to a bowl and break up with the fork.

Fold through the mash.

Add spring onions and mix through.

Cook the carrot and swede as the instructions on the packet. Add the cooked carrot and swede to the mixture.

Form the mixture into burger sized patties with your hands.

Coat in the breadcrumbs and place into the fridge to chill.

Heat the oil in a large frying pan, over a medium heat. Cook until they are golden.

Heat a large pan of water until just boiling. Crack an egg into a small bowl.

Swirl the water to create a whirlpool, then add the egg into the centre of the pan. Cook until the egg is cooked until you like it.

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


  • Vegetarian – use vegetarian haggis instead. We like Macsween vegetarian haggis.


Make the recipe up until the breadcrumbs stage. The patties can then be frozen and kept for up to 3 months. Defrost thoroughly and breadcrumb and fry as instructions.

Haggis Potato Cakes

Easy haggis potato cakes for Burns Night or a luxurious brunch
Course Breakfast, brunch, starter
Cuisine scottish
Servings 6


  • 400 g mash
  • 300 g haggis
  • 3 spring onions finely sliced
  • 150 g panko breadcrumbs
  • 4 large eggs


  • Cook the haggis following pack instructions.
  • Add the haggis to a bowl and mash using a fork.
  • Add the mash to the bowl and fold into the haggis.
  • Then add three quarters of the spring onion mixture and the cooked carrots and swede mix.
  • Leave the mixture to cool.
  • Form into potato cake shapes.
  • Dip the potato cakes into the breadcrumbs and place onto a plate.
  • Chill the potato cakes for around 15 mins.
  • Heat some oil in a frying pan over a medium heat.
  • Fry the potato cakes until golden.
  • Serve with poached eggs and the remaining spring onions for a luxurious brunch.
Keyword breakfast, brunch, burns night, haggis, potatoes, scottish, starter



I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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