Crispy Haggis and Potato Pancake with a Spinach Salad and Warm Whisky and Bacon Dressing

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp olive oil
• 200g/7oz potatoespotato
• 80g/3oz haggis
• 2 free-range eggs
• 50g/1¾oz pancetta
• 75g/2½oz baby spinach
• 3 raw button mushrooms
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 2 ripe tomatoes
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp grainy mustard
• 1 tbsp whisky
• freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the potatoes if needed, then coarsely grate them into a bowl. Squeeze out as much liquid as you can with your hands or a clean cloth.

2. Crumble the haggis into the potatoes, add 1 tablespoon chopped parsley, the 2 tbsp chopped chives and plenty of freshly ground black pepper, and mix well. Shape into one or two flat cakes.

3. Heat 3 tbsp olive oil in a non-stick frying pan over medium heat. Fry the potato and haggis cake for 5 to 6 minutes per side until crisp and golden, and the haggis is heated through to 160°F (71°C).

4. Meanwhile, cut the pancetta into small pieces and fry in a separate dry pan over medium heat for 4 to 5 minutes until crisp. Remove the pancetta, leaving the fat in the pan.

5. Slice the mushrooms thinly and chop the tomatoes. Add the mushrooms to the pancetta fat and cook for 2 minutes, then stir in the grainy mustard, red wine vinegar and whisky and let it bubble for 30 seconds.

6. Remove the pan from the heat and stir in the remaining 3 tbsp olive oil to make a warm dressing. Season with black pepper.

7. Put the baby spinach and chopped tomatoes in a bowl, pour over half the warm dressing and toss gently. Divide between two plates.

8. Fry the 2 eggs in a little oil in a clean pan until the whites are set and the yolks are still soft, or cook to your liking. Set an egg on each pancake and serve with the spinach salad, the crispy pancetta scattered over, and the remaining dressing spooned around.