Swede and Potato Rösti with Haggis

Leftover haggis and whiskey sauce, with chives atop a rösti.

The rösti idea came from a conversation with Loïc, he'd enjoyed a similar dish for breakfast at the Wolseley Hotel in London.

It happened that I had some haggis and whiskey sauce left over from Burns Night and the 'clapshot' as in swede or neeps and potato rösti popped into my head.  

Rösti can be made with various grated roots..equal parts grated swede and white potato made this one... I've made sweet potato and parsnip before.

A cheesecloth or clean towel is good for squeezing out the water of these lovely root vegetables.

Rösti (serves 2):

125g grated swede and 125g grated potato squeezed of water

1/4 tsp black pepper

1/2 tsp salt

1 TBSP of flour

1 TBSP chopped chives

1 egg beaten

Method:

Mix everything up and fry with butter over a medium heat, flip once.

Top with haggis or, most likely, a fried egg and black/blood pudding or ham.