All three components were cooked in a large and glass-lidded flat pan. I started with the flat cut hash browns, because they would take up to twenty minutes to cook. The hob was set to a high heat and a drizzle of sunflower oil was added. Once the potato started to sizzle, I added the diced spring onions after that, followed by the slices of haggis.
Once the haggis began to brown, the heat was turned down to a low heat, and the ingredients were cooked under glass for ten minutes. The potato pieces were turned over, and the haggis slices, and the spring onions were given a stir occasionally.
The final five minutes of cooking were at a medium heat with the lid removed.
Served with tomato ketchup and a little ground white pepper.
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