Haggis... fried?

**James Hood** · 30th January 12, 05:23 PM

Oh, man! A haggis pizza! That's 'nuff to make a Chicagoan want to move to Texas! A haggis pizza and six or eight beers....

**Old Hippie** · 6th February 12, 04:22 PM

Originally Posted by starbkjrus

Actually this is the full breakfast at Ferintosh Guest House in Dumfries, Scotland.

In a shallow baking dish, with eggs broken into it like corned beef hash.

Breakfast for me (if I ever make that much haggis to have leftovers!) is a large skillet of fried potatoes, onions and poblano peppers, and a large skillet of fried haggis. I just hash it up loose. At my age I can no longer eat both skillets full, so I recruit my wife's help and we then take the brekkie leftovers to work for lunch.

Great way to see off a haggis, for sure!

**piperdbh** · 6th February 12, 04:48 PM

Haggis is something I wish I had tried before going vegan. I used to be able to nearly eat my weight in livermush, and I don't think haggis is so terribly different from it.

**brewerpaul** · 6th February 12, 05:23 PM

My contribution to fried haggis. One pan, olive oil. Cook the haggis till a bit brown and scrape it to one side of pan. Drop in some butter to the other and two eggs.. Cook sunny side up and serve with black coffee and lots of black pepper on eggs and haggis.

**Dale Seago** · 6th February 12, 06:47 PM

Originally Posted by brewerpaul

My contribution to fried haggis. One pan, olive oil. Cook the haggis till a bit brown and scrape it to one side of pan. Drop in some butter to the other and two eggs.. Cook sunny side up and serve with black coffee and lots of black pepper on eggs and haggis.

That's very analogous to Glenlivet 12-year: Basic, and sadly underrated by the ignorati.

**chemist93** · 9th February 12, 03:28 PM

I've eaten the WNC variety, which we call livermush all my life. The meat is pork, with a maize binder instead of pin oats. I have seen a brand of canned pork haggis with an oat binder.