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Hash Brown Scotch Eggs
...in your mind.
Hash Brown Scotch Eggs

Hash Brown Scotch Eggs

Makes 2 scotch eggs


  • 2 eggs
  • 2 cups hash browns, defrosted
  • ¼ teaspoon each kosher salt & coarse ground black pepper
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon granulated garlic
  • Chopped parsley, to garnish


  1. Bring a small pot of water to a boil, gently add the eggs, cover and cook 6 minutes – drain and immediately put in an ice bath to cool
  2. While they cook, put the remaining ingredients in a large bowl, and mix well to combine, then put half of the mixture onto 2 large pieces of plastic wrap
  3. When the eggs are cool, carefully peel and set onto each hash brown piles
  4. Carefully bring up the sides of the plastic wrap to snuggly encase the hash browns around the egg, twisting the top to make it tight – refrigerate 30 minutes
  5. Heat a pot of oil to 350 degrees, and cook the eggs 6 minutes, carefully turning it over halfway if not fully covered
  6. Let cool slightly before cutting in half and being amazed at your work