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

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 dinosaur eggs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Mustard Sauce:
Eggs:

Directions

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

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  • 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

784 calories; protein 19.9g 40% DV; carbohydrates 34g 11% DV; fat 63.2g 97% DV; cholesterol 332.6mg 111% DV; sodium 702mg 28% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2017
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. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2017
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. Read More
(1)
Rating: 4 stars
07/19/2017
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! Read More
(1)
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