SCOTCH EGGS 2

Ingredients

6 hard boiled eggs, peeled

5 – 6 large potatoes

2 oz butter

¼ cup milk

½ small onion, grated

Salt and pepper to taste

½ tsp paprika

1 cup flour

2 eggs, lightly beaten

1½ cups panko breadcrumbs

Oil for deep frying

Directions

1. Peel and dice the potatoes. Bring to a boil and cook just until tender. Season with salt and pepper. Add grated onion, butter and milk. Mash with a fork and set aside. Taste and adjust seasoning if necessary.
2. Set up a breading station, placing the flour, eggs and breadcrumbs in separate bowls. Season the flour and breadcrumbs with salt and black pepper. Add the paprika and dried parsley to the breadcrumbs.
3. Scoop a heaping tablespoon of mashed potato into the palm of hand and flatten evenly. Place an egg in the center and then enclose the egg in the potato mixture. You may need to add just a little more to ensure the egg is completely enclosed with the potato.
4. Bread the egg: first roll in the flour, then the beaten egg and finally the breadcrumbs. Repeat the process with the other eggs.
5. Heat the oil in a large pot over medium heat. The oil should be deep enough to cover half of the scotch egg. Add the eggs, about two to three at a time and cook until golden brown, turning onto the other side for even cooking. Remove and drain on a paper towel.
6. Cut the eggs in half and serve. You can serve with a salad and drizzle eggs with a creamy garlic sauce.