Hard Boiled Eggs Wrapped In Hash Browns Sausage 5fix Recipes

SAUSAGE-WRAPPED SOFT BOILED EGG (SCOTCH EGG) RECIPE BY TASTY

Sausage-wrapped Soft Boiled Egg (Scotch Egg) Recipe by Tasty image

Here's what you need: large eggs, ground sausage, green onion, garlic, mustard, salt, pepper, flour, seasoned bread crumb, vegetable oil

Provided by Tasty

Yield 5 servings

Number Of Ingredients 10

Ingredients

7 large eggs
1 lb ground sausage
1 bunch green onion
2 cloves garlic, minced
1 tablespoon mustard
salt, to taste
pepper, to taste
flour, as needed
seasoned bread crumb, as needed
vegetable oil, for frying

Steps:

Bring a medium pot of water to a boil. Add 5 eggs and boil for six minutes.
Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg)
Combine sausage, green onions, garlic, mustard, salt, and pepper.
Peel the cooled eggs and roll in flour.
Press out the sausage mixture into patties and wrap around the floured eggs.
Whisk the remaining 2 eggs together to form an egg wash.
Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg.
Heat oil to 300˚F (150˚C) and fry each egg for about 3 minutes, until browned on all sides.
Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 400˚F (200˚C)
Enjoy!

Nutrition Facts : Calories 469 calories, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram

HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX

Hard Boiled Eggs Wrapped in Hash Browns & Sausage #5FIX image

5-Ingredient Fix Contest Entry. This is a fun spin off of the Scotch egg. The addition of the hash brown potatoes and spicy sausage really kicks this recipe up a notch. And, makes it a fun meal for breakfast, lunch or as a snack dipped in honey mustard. I made these all the time when my children were growing up and now they make them, With the ease of Simply Potatoes they can be made up in no time at all. Be creative, you can add jalapenos, chipotle peppers, onions. Enjoy!!

Provided by motherchic

Categories Potato

Time 46m

Yield 8 wrapped eggs, 8 serving(s)

Number Of Ingredients 5

Ingredients

11 eggs, divided
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 lb bulk hot sausage
6 cups corn flakes, finely crushed
2 cups vegetable oil

Steps:

Hard boil 8 eggs, peel, set aside.
In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
Add sausage and 1 egg. Mix, until well combined.
Divide the potato-sausage mixture into 8 balls.
After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
Repeat, until the remaining 7 eggs are done.
In a small bowl, whisk the 2 remaining eggs until frothy.
In a shallow dish, place corn flake crumbs.
Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
Heat oil in a deep frying pan to 375 degrees.
Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.

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