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"
photo by Boomette photo by Boomette
photo by Boomette
photo by BecR2400 photo by BecR2400
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:


  • 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


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

Questions & Replies

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  1. graffeetee
    this was quite yummy. this is the second time i have made this for my burns night supper. i too let the onions brown a bit, and i add a lot of chives. this year, since i had a package in the freezer of mixed cuber rutabaga and winter squash, i threw both in with the potatoes. the flavor was great. i made it in advance and put it in the oven to heat up. this freezes well too. i put some away in the freezer so a can have an easy casual haggis supper later on.
  2. Boomette
    I let my onion turned a little bit brown cause I love this taste. It was great with the potatoes and rutabaga. I used dried chives cause I didn't have fresh. And I used a little bit of unsalted butter (didn't measure). It's tasty a lot. Thanks Lindsey. Made for Holiday tag
  3. BecR2400
    We love this recipe, especially the addition of onions sauteed in butter...yum! DH really whipped these taters & veggies good, so it's probably not as chunky as it should be, but the taste is divine! Will make many times. Thank you lindseylcw for sharing this lovely Scottish dish with us!:) Becky
  4. French Tart
    Absolutely 100% real Scottish comfort food - made and devoured for our Burns Night Tribute Supper - thanks to you Linds! I only had frozen chives, and I added a small shallot for extra onion flavour......every thing else was made and added as posted. Thank Ma Broon next time you bump in to her - excellent Glasgow fare! Merci beaucoup encore! FT:-)


Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Made by Bella14ragazza"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Salt and Pepper"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket">
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