• 7 oz of bacon (chopped, cooked and the oil drained)
  • 5.5 oz of potatoes, boiled (leftovers are even better)
  • 2 spring onions, chopped finely
  • 3 oz of grated cheese (something like cheddar, mozzarella, pepper jack or provolone)
  • ½ handful of parsley leaves, roughly chopped (two tablespoons)
  • 1 jalapeno, chopped
  • 1-2 tsp of lemon juice
  • salt and pepper to taste
Scotch Eggs
  • 4 Eggs, that have been softboiled for 5 ½ minutes, peeled and cooled
  • 1 – 2 extra eggs, lightly whisked
  • Bread crumbs (Panko crumbs can be used as well)
  • Oil to deep fry

Potato-and-Bacon-Scotch-Eggs-7674-Copy (Copy)

  1. Place the boiled potatoes in a bowl and mash them up with a fork. The potatoes need to be lumpy – so do not use a ricer.
  2. Add the bacon, spring onions, cheese, parsley, jalapeno and mix until well combined and the mix is moist and you can form a ball in your hands.
  3. Add salt, pepper and lemon to taste.
  4. Set aside to cool (if the potatoes were hot).
  5. Lay the eggs on a paper towel and pat them dry.
  6. Place a piece of plastic wrap on your table and place ¼ of the filling on it. Using your hands, flatten it out to a long oval shape (that’s roughly equal to the egg in width and slightly longer than the circumference of the egg in length – see picture in post).
  7. Place the egg in the middle and gather the ends of the plastic wrap so that the egg is enclosed in the filling. Make sure the egg is covered evenly and smoothly with the filling.
  8. Repeat with the other eggs, and keep them in the fridge for about an hour, or until you’re ready to fry them.
  9. When you’re ready to serve, coat the egg in the lightly whisked egg and cover it with breadcrumbs. Repeat this 1-2 times more to create a crispier/thicker shell (with Panko crumbs you only need to do this twice).
  10. Heat some oil (deep enough to cover the eggs) to 180°C/350°F (or until a small piece of bread dropped in the oil, browns in 10 seconds). Fry 1-2 eggs at a time (do not overcrowd the pan), turning them around gently while frying. Remove from the hot oil with a slotted spoon when the bread crumbs turn a golden brown, and let them rest on a paper towel.
  11. Serve with sweet chilli sauce and a salad.