Scotch Egg with Herbed Potato Crust
Fully cooked eggs are wrapped in seasoned herbed mashed potatoes, coated with all-purpose flour, beaten egg, and plain breadcrumbs, then baked until crisp.
- baked
- breadcrumbs
- british-inspired
- brunch
- comfort food
- dinner
- eggs
- entertaining
- family-friendly
- hard-cooked eggs
- herbed potato crust
- kid-friendly
- lunch
- main course
- nut-free
- oven-baked
- packed lunch
- parsley
- picnic
- potato
- potatoes
- scotch egg
- shellfish-free
- snack
- vegetarian
- vegetarian scotch egg
- weekend cooking
- western european
Per-serving nutrition for this recipe.
- Cuisine
- British-Inspired
- Energy
- 415 calories per serving
- Protein
- 15.1 g per serving
- Carbs
- 56 g per serving
- Fat
- 15.3 g per serving
- Sodium
- 675 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
hard-cooked large eggs, peeled · 4 Count
Deli Kitchen Peeled Hard-Cooked Eggs 6ct
67%
Details
whole russet potatoes · 1.5 Pound
Russet Potatoes Bag
30%
Details
plain breadcrumbs · 1 Cup
Kroger® Plain Bread Crumbs
16%
Details
fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
large egg, beaten · 1 Count
Kroger® Grade A Large White Eggs
8%
Details
unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
all-purpose flour · 0.5 Cup
Kroger® Bleached All Purpose Flour
3%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- whole russet potatoes-1 1/2 lb
- hard-cooked large eggs, peeled-4 egg
- large egg, beaten-1 egg
- plain breadcrumbs-1 cup
- all-purpose flour-1/2 cup
- unsalted butter-2 tablespoons
- fresh parsley-2 tablespoons
- olive oil-1 tablespoon
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
- garlic powder-1/2 teaspoon
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Peel the whole russet potatoes and cut them into 1-inch pieces.
Cut potatoes on a stable surface and keep fingers clear of the blade.
Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 12 to 15 minutes, then drain well and steam-dry for 2 minutes.
Drain hot potatoes carefully to avoid steam burns.
Mash the potatoes with the unsalted butter, parsley, salt, black pepper, and garlic powder. Mash until smooth and cohesive, then let the mixture cool until comfortable to handle, about 10 minutes.
Let the hot potato mixture cool before handling to avoid burns.
Divide the potato mixture into 4 equal portions. Flatten one portion into a disk, place 1 hard-cooked egg in the center, and wrap the egg completely in an even potato layer; repeat with the remaining eggs.
Keep the hard-cooked eggs refrigerated until assembly and work promptly.
Place the flour, beaten egg, and breadcrumbs in 3 separate shallow bowls. Stir the olive oil into the breadcrumbs, then coat each potato-wrapped egg in flour, dip in beaten egg, and press into the breadcrumbs.
Wash hands and utensils after contact with the beaten raw egg used for breading.
Arrange the coated eggs on the prepared baking sheet. Bake at 425°F for 22 to 25 minutes, turning once halfway through, until the coating is cooked, golden, and crisp.
Use oven mitts when handling the hot baking sheet.
Bake until the egg coating and breadcrumb crust are fully cooked and crisp.
Let the baked eggs rest for 5 minutes before serving so the potato crust firms slightly.
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