Haggis Potato Breakfast Hash made in my little writer retreat on Loch an Eilein @hiddenhighlandretreats (not an Ad) I bloody love haggis - I could eat it every day. And yes, I’m cooking in my @denloungewear union suit (not an Ad), because in this weather, it’s the only option. Fry 6 new potatoes, diced, in a little oil and add a splash of water. Cover with a lid and cook for 15 minutes, or until tender. Remove the lid and allow the potatoes to crisp up then tip into a bowl. Add a knob of butter to the same pan and add a chopped onion, 14 shredded sprouts and 2 sliced celery stalks. Fry for a moment then reduce the heat and cover. Cook until tender - about 10/15 minutes. Add 2 slices roughly diced haggis, along with 250ml beef stock. Increase the heat and bring to a boil, and cook until the haggis has broken down and you have a thick, sloppy stew. Add the potatoes and warm through, then fry eggs and serve on top.