It’s Burns Night, and with it comes a feast of Haggis, Neeps and Tatties in abundance, along with a wee dram or two. Every year we are always left with too much of all three, and end up eating them for about the next three meals and it gets a bit repetitive.
Recently I became the owner of a waffle maker, and I have been experimenting with potato waffles, a favourite food of mine as a child. So I came up with the idea of making Neep and Tattie Waffles with the leftovers, top with the remaining haggis and a fried egg (optional!) and voila, a tasty leftovers brunch!
If using fresh mash, don’t add too much milk and butter, and make sure the turnip is properly ‘dry’ – too much moisture and the waffles will steam and not really crisp up. If using leftovers, you may need to adjust the amount of flour you have added to absorb any extra moisture in the mixture. Other than that, this tasty brunch is pretty straightforward to make!
Neep and Tattie Waffles (makes about 8 waffles, depending on the size of waffle maker)
375g Mashed Potato
375g Mashed Turnip
3 tbsp Plain Flour
Salt and Pepper
- Preheat your waffle iron or maker. Spray the plates with cooking spray or a quick swipe with some butter.
- In a large bowl, mix together mashed potatoes and turnip and the flour and seasoning.
- Mix until well combined. The resulting ‘batter’ will be thick.
- Once the waffle maker is hot, add the batter in batches, don’t be tempted to overfill as it will spread when you press down the lid.
- Pull down the lid and cook until golden brown and crisp.
- Repeat with remaining potatoes and turnip mixture until all used up.
- Serve with the accompaniment(s) of your choice!