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Author Notes: I had an idea for a twist on the Scotch Egg, and replaced the hard-boiled egg with an egg-sized boiled potato! Perfect for picnics, travel and those who don't eat eggs! —Christina @ Christina's Cucina
Makes 10 scotch potatoes
- 10 small Golden Idaho® potatoes, (approximately the size of an egg) washed, boiled and cooled (cooked in salted water)
- 1.5 pounds breakfast sausage
- 1/2 cup flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- sunflower (or similar) oil, for frying
- Place some breakfast sausage into the palm of your hand, pressing 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 hot or cold as desired: breakfast, brunch or lunch; also makes a great item for travelling, or for a picnic, snack or a side-dish.
- This recipe was entered in the contest for Your Best Road Trip Snack
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