Dinosaur Eggs

4.5
(2)

Traditional Scotch egg amped up by replacing corned beef hash for the sausage in this delightful version...

3
3
3
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 dinosaur eggs

Ingredients

Mustard Sauce:

  • ¼ cup coarse-grain mustard

  • ¼ cup Greek yogurt

  • 1 teaspoon garlic powder

  • 1 pinch cayenne pepper

Eggs:

  • 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

Directions

  1. Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.

  2. Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.

  3. Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.

  4. Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.

  5. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  6. 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.

  7. Cut the lengthwise and serve with mustard sauce.

Nutrition Facts (per serving)

784 Calories
63g Fat
34g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 784
% Daily Value *
Total Fat 63g 81%
Saturated Fat 13g 64%
Cholesterol 333mg 111%
Sodium 702mg 31%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 20g
Vitamin C 4mg 21%
Calcium 49mg 4%
Iron 1mg 8%
Potassium 412mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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