Clapshot
 Clapshot with oatcakes | |
| Course | Side dish |
|---|---|
| Place of origin | Scotland |
| Region or state | Orkney |
| Main ingredients | Potatoes, swede turnips, chives, butter |
Clapshot is a traditional Scottish dish that originated in Orkney[1][2][3] and may be served with haggis, oatcakes,[2] mince, sausages or cold meat.[3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.[1][2][3] The etymology of Clapshot is unclear, but it appears to be Orcadian in origin.[4] It is often prepared as part of a Burns Nicht supper.
Similar dishes
- Stovies and Rumbledethumps, also from Scotland
- Champ and Colcannon, from Ireland
- Bubble and squeak, from England
- Biksemad, from Denmark
- Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
- Roupa velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from cozido à Portuguesa
- Stamppot, from the Netherlands
- Stoemp, from Belgium
- Hash, from the United States
- Hash browns
- Potato cake
See also
References
- ^ a b McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p148
- ^ a b c Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007) ISBN 1-902407-45-8, p82
- ^ a b c S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133
- ^ Wright, Fraser. "A history of Clapshot, including a recipe for making your own". Scotsman Food and Drink. foodanddrink.scotsman.com. Retrieved 19 January 2021.
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