Food / 5 January, 2026 / Ellie Thompson

Leftover Haggis Potato Cakes With Poached Eggs

Looking for haggis potato cake recipes? This is a brilliant brunch recipe for any leftover haggis after Burns Night. Served with runny poached eggs and a dollop of rich hollandaise sauce, this is the recipe to convince haggis sceptics!

Serves 8

Ingredients

For the haggis potato cakes with poached eggs

• 400 g M&S Scottish haggis or M&S spiced vegetable and lentil haggis
• 450 g M&S mashed potato
• 4 M&S spring onions, finely sliced
• 25 g parsley, finely chopped
• 100 g M&S Remarksable Value plain flour
• 1 M&S large free-range egg, whisked
• 175 g panko breadcrumbs

To serve

4 M&S Remarksable Value free-range mixed sized eggs
1 tub (180 g) M&S hollandaise sauce

Method

• Cook the haggis (400 g) according to pack instructions.
• Add the mashed potato (450 g) to a bowl and mix with the spring onions (4) and parsley (25 g). Crumble in the cooked (or leftover) haggis and mix well until combined. Season with salt and pepper.
• Form the haggis mixture into six cakes.
• Place the flour (100 g) into a shallow bowl and season with salt and pepper. Add the breadcrumbs (175 g) to a separate shallow bowl and season with salt and pepper, then add the beaten large egg (1) to a separate shallow bowl. Coat each of the haggis cakes in the flour, then the egg, then the breadcrumbs.
• Preheat the oven to 200°C/180°C fan/gas mark 6. Heat a deep-frying pan with 2 tbsp neutral oil over a medium-high heat. Once hot, add the haggis cakes to the frying pan. Cook for 3-4 minutes, undisturbed, until golden, then flip them gently. Cook for a further 4 minutes on the other side until golden. Transfer to some kitchen roll and drain off most of the oil.
• Transfer to a baking tray then place in the oven and cook for a further 10 minutes.
• Meanwhile, poach the eggs (4) in a bowl of simmering water for 3 minutes, or until cooked to your liking. Heat the hollandaise sauce (1 tub) according to the pack instructions.
• Serve the potato cakes with the poached eggs and the hollandaise on top.

Recipe from M&S Food. 

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