Scotch Egg with Herbed Potato Crust

Cuisine

British-Inspired

Servings

4

Total time

1 hr 10 min

Prep

25 min

Cook

45 min

Difficulty

hard

Ingredients

• 1.5 Pound whole russet potatoes - 1 1/2 (pounds), Peel and cut into 1-inch pieces before boiling; mash after cooking.
• 4 Count hard-cooked large eggs, peeled - 4 (eggs), Use fully cooked eggs for the centers before wrapping in potato crust.
• 1 Count large egg, beaten - 1 (egg), Used as the beaten egg for breading.
• 2 Tablespoon unsalted butter - 2 (tablespoons)
• 2 Tablespoon fresh parsley, chopped - 2 (tablespoons), chopped
• 1 Teaspoon kosher salt - 1 (teaspoon)
• 0.5 Teaspoon ground black pepper - 1/2 (teaspoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.5 Cup all-purpose flour - 1/2 (cup), Used for the first breading layer.
• 1 Cup plain breadcrumbs - 1 (cup), Mixed with olive oil for the outer coating.
• 1 Tablespoon olive oil - 1 (tablespoon), Stirred into breadcrumbs to help the baked coating crisp.

Instructions

1. Preheat and prep potatoes

   1. *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.

2. Cook the potatoes

   2. 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*.

3. Make the herbed potato mixture

   3. 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.

4. Wrap the eggs

   4. 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.

5. Bread the wrapped eggs

   5. 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.

6. Bake until crisp

   6. 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*.

7. Rest and serve

   7. Let the baked eggs *rest for 5 minutes* before serving so the potato crust firms slightly.