A scrumptious, crispy side dish or breakfast based on the traditional Scottish "clapshot"
Clapshot is a Scottish side dish of neeps & tatties (turnips & potatoes), traditionally served with haggis. This takes these two ingredients and turns them into lovely, crispy tastiness. The finished result here is basic, plain (but yummy) clapshot, but the recipe includes lots of ideas to make it the way you fancy.
Potatoes - skin on
salt & pepper
that's it! The rest below is for ideas
shallots or onion
Watch the video
Scrub the potatoes and parboil them**
Let them cool down to cold
Peel and grate the neep
Grate the potatoes
Mix them together with salt and pepper
You can add finely sliced onion, grated cheese, some cayenne; whatever you fancy
If you're adding mushrooms, slice them to a decent size: too small and they'll mush up the rösti
No flour, no eggs: the mixture is fine as it is!
Spoon a couple of large dollops of the mixture into a frying pan on a low-to-medium heat. Do not press down
Cook for 5 minutes, then gently press down
Turn it after 10 minutes in total
Cook the other side for 10 minutes
Crispy tasty goodness!
** Parboiling means put them in cold water, bring it to the boil, bit keep them boiling for only 5-7 minutes