The Broon's Clapshot for Burn's Night

“Slightly different from other recipes posted here, this is one from Glasgow and goes well wi the Haggis! NOTE floury potatoes are needed here”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 1 lb potato, peeled and chopped for boiling
  • 1 lb swede or 1 lb rutabaga, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons chopped chives
  • 3 ounces butter

Directions

  1. Boil the potatoes with the swede in lightly salted water until cooked through.
  2. gently fry the onions in 1 oz of the butter until soft but not browned.
  3. mash the potato and swede together with the remaining butter and add the fried onions.
  4. mix in the chives and salt and freshly ground black pepper to taste.
  5. Serve hot with Haggis or oatcakes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: