Hagrid’s Haggis Stacks | Harry Potter Inspired Recipes

What’s Up, Hungry People

YER A WIZARD, ‘ARRY. That’s right – more Harry Potter recipes for you to enjoy! Tonight we stop off at Hagrid’s hut for some of his…stellar home cooking.

Hagrid is hands down one of the best characters in the Harry Potter universe. Often snubbed for other adults like Sirius and Lupin, Hagrid is one of the few people aside from Dumbledore who cares for Harry as if he were his own child.

It’s Not Hogwarts Without Hagrid

Throughout the books, Harry, Hermione, and Ron avoid eating Hagrid’s cooking whenever it is offered. And even though Hagrid’s food is usually left uneaten, it doesn’t mean that it’s not any good. In fact, these haggis stacks – despite their less-than-delicious sounding name – are actually quite tasty.

Hagrid’s haggis is stacked on top of a ration of crusty bread, mashed garlicky turnip potatoes, and then topped off with sautéed mushrooms and a sprinkle of fresh parsley and red pepper flakes.

Haggis sort of tastes like unseasoned sausage mixed with oatmeal. Texture-wise, it’s almost exactly like crumbled sausage. There are many ways to enjoy haggis, but legally, in America, you can only get it out of the can. So while it’s definitely less off-putting than the real deal, it still takes a bit of getting used to when it plops out of the can and onto the cutting board.

And yes, I realize that explanation might not sound any more appealing but rest assured – it’s actually pretty delicious.

In America, haggis gets a bad rap. And it’s now illegal to import the real thing out of Scotland – but the canned stuff can usually be found at specialty and European groceries.

Here’s What You Need

• Haggis: The main protein, giving the dish its unique flavor and texture.
• Crusty country/peasant bread: Provides a sturdy base for the stacks.
• Turnip: Adds a slightly sweet, earthy flavor to the mash.
• Garlic: Infuses the mash with a rich, aromatic taste.
• Russet potato: Adds creaminess and body to the mash.
• Olive oil: Used for roasting and sautéing, adding a smooth richness.
• Mushrooms: Brings a savory, umami element to the dish.
• Red pepper flakes: Adds a touch of heat to balance the flavors.
• Salt & pepper: Essential for seasoning throughout the recipe.

Let’s Cook

Preheat your oven to 375°F. Grab a baking sheet and spread out the chopped turnips and the whole garlic head. Give them a good drizzle of olive oil. Roast for 30-40 minutes until they’re tender and nicely browned. Once done, let the garlic cool just enough to handle, then squeeze the cloves out of their skins. Leave the oven on because we’ll use it again soon.

Boil the Potatoes

While the turnips and garlic are roasting, get a medium pot of water boiling. Add the chopped potatoes and cook until they’re tender, about 30-40 minutes. Drain them well and set aside.

Sauté the Mushrooms

Heat up a skillet over medium heat. Toss in the sliced mushrooms and sauté until they’re softened and browned, around 10 minutes. Stir in the red pepper flakes and season with salt and pepper to taste. Once they’re done, remove them from the skillet but don’t clean the pan just yet – we’ll need it for the haggis.

Cook the Haggis

Open up that can of haggis. Depending on your preference, slice or crumble it. Using the same skillet from the mushrooms, sauté or sear the haggis until it’s heated through, which should take about 3-5 minutes. Then remove from heat.

Mash the Turnips, Garlic, and Potatoes

In a large bowl, mash together the roasted turnips, garlic cloves, and boiled potatoes. Season with salt and pepper to your liking.

Assemble the Stacks

Take your loaf of crusty bread and cut it into thick slices. Spread 1-2 tablespoons of the mashed mixture onto each slice. Top with the cooked haggis and then the sautéed mushrooms. Arrange your stacks on a baking sheet. Bake them in the preheated oven for about 10 minutes until everything is heated through.

Tips for Perfect Haggis Stacks

• Roasting the Garlic: Roasting garlic in its skin prevents it from burning and makes it easy to squeeze out. This gives your mash a deeper flavor.
• Perfectly Cooked Potatoes: Make sure your potatoes are cut into even pieces so they cook uniformly. Boil until a fork easily pierces through.
• Sautéing Mushrooms: Avoid overcrowding the pan when cooking mushrooms to ensure they brown properly instead of steaming.
• Haggis Texture: If you’re not used to the texture, give it a quick sauté. It helps make it more appealing and adds a bit of a crispy edge.
• Serving Suggestion: These stacks are perfect with a fresh green salad or some roasted vegetables on the side. For a true Harry Potter experience, enjoy with a glass of pumpkin juice!

So there you have it, Hungry People! Hagrid’s haggis stacks may sound unusual, but they’re surprisingly tasty and hearty. Whip up a batch and you’ll have a dish that’s fit for a magical feast. The combination of garlicky mashed turnips and potatoes, savory mushrooms, and haggis atop crusty bread will surely transport you straight to Hagrid’s hut. Whether you’re a Potterhead or just in the mood for something different, these stacks won’t disappoint. Serve them up and enjoy a little taste of the wizarding world in your own home.

“The legacy of the movies is, I suspect, that my children’s generation will show them to their children. So you could be watching it in 50 years’ time, easy. I’ll not be here, sadly, but… But Hagrid will, yes.“

Raise your wands for Robbie Coltrane! Rest in peace, Hagrid.

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