Scotch Potato “Eggs”
User Reviews
5
Scotch Potato “Eggs”
Description
This recipe starts with small boiled potatoes approximately the size of eggs, which are peeled and cooled. Each potato is encased in a flattened layer of breakfast sausage, shaped so the meat completely encloses the potato forming a smooth egg-like shape. The sausage-covered potatoes are then coated in a classic breading sequence of flour, beaten egg, and breadcrumbs to create an even crust.
The coated "eggs" are deep-fried in hot oil until the outside is golden brown and crispy, while the sausage cooks through and the potato remains tender inside. The frying temperature and turning the pieces frequently help prevent burning and ensure even cooking. After frying, they are drained briefly on paper towels to remove excess oil.
Served warm, Scotch Potato “Eggs” offer a hearty combination of soft interior and crisp exterior, suitable for breakfast, brunch, snack, or as a side dish accompanying other meals.
Ingredients
- 10 small potatoes approximately the size of an egg, washed, boiled in salted water, and cooled, Golden Idaho® variety
- 1 ½ lbs breakfast sausage
- ½ cup flour
- 2 egg beaten
- 1 ½ cups breadcrumbs
- olive oil (as needed for frying)
Instructions
- Take some breakfast sausage into the palm of your hand and press into a flat shape.
- Next, place a potato in the center of the sausage and wrap it around to cover the potato completely, forming it into an egg shape.
- Roll the "egg" in flour, beaten egg, and breadcrumbs, then set aside on a tray. Repeat with the rest of the potatoes.
- Place oil in a deep-fryer, or heavy pot (I used a wok) and heat over medium-high heat.
- When the oil is hot, add the Scotch potato "eggs" carefully, with a metal skimmer, or similar tool, a few at a time, turning often until they are golden brown in color, and the sausage is completely cooked.
- Remove from oil and place on paper-towel lined plate. Continue to fry the remaining Scotch potato "eggs."
- Let cool slightly and serve for breakfast, brunch, or as a snack or a side-dish.
Notes
- These Scotch Potato “Eggs” contain egg in the breading and are not egg-free.
- Use medium-hot oil and turn frequently to achieve evenly golden and fully cooked sausage coating.
- Allow the boiled potatoes to cool before wrapping for easier handling and better shape retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1 Scotch "Egg" | |
| Calories | 464kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 576mg | 24% |
| Potassium | 937mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 34mg | 38% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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