This delicious rendition of the traditional Scotch egg ups the ante by using corned beef hash in place of the sausage.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 dinosaur eggs |
Ingredients
- ¼ cup coarse-grain mustard
- ¼ cup Greek yogurt
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper
- 2 eggs, beaten
- 2 cups instant mashed potato flakes
- 4 hard-boiled eggs, peeled
- 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
- 2 quarts vegetable oil for frying
Instructions
- Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
- Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
- Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
- Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
- Cut the lengthwise and serve with mustard sauce.
Nutrition Facts
| Calories | 784 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 333 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 702 mg |
| Sugars | 2 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
These were rather easy to make and turned out quite tasty. The potato flakes make for a crispy outer shell. Double the sauce, trust me it’s that good. I can think of plenty of thing that this sauce would be good on.
These dino eggs are a fun option for breakfast or lunch. i did amp up the spices in the hash and Italian bread crumbs for personal preference. I dried the eggs off before encasing in the corned beef and had a slight problem with it adhering to the egg after deep frying. I think that a tablespoon or 2 might help as a binder to the hash. Looking forward to making them for our hungry grandsons. I also made my own Bearnaise sauce rather than the mustard sauce. Thank you, Nicole!