Scotch Potatoes

June 11, 2013
0 Ratings
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
In This Recipe
  1. 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.
  2. Roll the "egg" in flour, beaten egg, and breadcrumbs, then set aside on a tray. Repeat with the rest of the potatoes.
  3. 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.
  4. 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.

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  • vvvanessa
  • savorthis
  • Christina @ Christina's Cucina
    Christina @ Christina's Cucina
  • Gerry Dooley
    Gerry Dooley