The secret to the best hashbrowns scotch eggs are the potatoes and I prefer to use really nice waxy potatoes. They cook nicely and more importantly hold themselves together, we are going to grate these potatoes and onions together. The potatoes get really nice and crispy and grating the onions brings a nice balance of the onion flavor running through every little shard of the potatoes. Season with salt, pepper and olive oil and cayern then give that a really good mix through then squeeze. Wait until the potato, bacon and cheese filling has cooled down completely. Make four to five portions out of it.
This filling makes enough for 4 eggs, with a generous filling wrapped around it. It can be stretched out to make for 5, with a thinner filling wrapped around it. Place a piece of saran wrap on the table and flatten out a portion of the filling on it as shown below. Flatten it out to a long oval shape. Place the cooked egg in the middle, gather up the ends of the plastic wrap and wrap the filling around the egg as shown below. Make sure to spread the filling evenly and smoothly around the egg using the plastic wrap. Now hold the ends of the plastic wrap in one hand and twist the egg with your other hand to make sure the filling wraps firmly around the egg. Since the potato mix is sticky, it should come together and be smooth.
Leave this in the fridge for at least one hour, or overnight, for the scotch egg to hold it’s shaped. This is especially helpful when you are breading the scotch eggs. Regular scotch eggs need to be fried until the sausage filling is cooked through. With this cheese potato and bacon scotch eggs recipe, you don’t need to worry about that because the filling is already cooked through.
Ingredients;
- 3 egg, 2 whole, 1 beaten
- 2 cup frozen hash browns, thawed
- 1 tsp salt, plus more for seasoning
- 1⁄2 tsp cayenne pepper
1 tbsp all-purpose flour - 1 tsp fresh oregano, chopped
- 1 canola oil, for frying
- 1 black pepper, to taste
- 1 tsp flat-leaf Italian parsley, chopped
Instructions;
- Boil 2 whole eggs in half an inch of water for 6 minutes. Immediately place them in an ice bath to stop cooking. Let cool slightly, then peel and set aside.
- Put hash browns on a clean tea towel and wring thoroughly. In a mixing bowl, add hash browns, 1 teaspoon salt, cayenne pepper, flour, oregano, and the remaining beaten egg.
- Mix well. Place plastic wrap on a work surface, then put half of the mixture on the wrap and flatten out to less than 1/4 inch thick.
- Place a peeled soft boiled egg in the center and pick up the wrap from the edges.
- Bring the edges together and start molding a ball around the egg. Close the end and twist it until all of the mixtures is smooth around the egg.
- Some of the mixtures may need to be removed depending on the size of the egg.
- There should be a thin layer around the egg. Unwrap, set aside, and repeat with remaining hash browns and egg.
- Fill a pot with canola oil at least half the height of the hash brown eggs and heat to 350 degrees F (175 degrees C). Place the hash brown eggs in the pot.
- Fry for 6 minutes, turning once halfway through until all of the sides are a golden brown. Remove eggs and place on a paper towel to drain.
- Carefully cut each egg in half lengthwise. Season with salt, black pepper, and flat-leaf Italian parsley, then serve immediately.
