Scotch Potato “Eggs”
Scotch potato eggs are a twist on traditional Scotch eggs which are sausage-wrapped eggs, dipped in breadcrumbs and deep fried. This recipe for Scotch potato eggs, replaces the egg with a small potato, for another great snack food!
Originally published on March 25, 2013.
I came up with this recipe for Scotch potato eggs because I’ve got eggs-on-the-brain.
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Disclosure: I was hired to create this recipe for the Idaho Potato Commission.
Everywhere I go, I see bunnies, and eggs, and chicks, and eggs, and chocolate eggs and Easter eggs. I even saw a photo of a bowl of eggs, labeled as “boneless chicken,” which I thought was rather funny. Seeing all of these eggs has made me realize that that there’s one kind of egg which I rarely (if ever) see here in the US, and that is a Scotch egg.
Proper Scotch Eggs
If you’ve never heard of, or seen an authentic Scotch egg, it is a sausage-wrapped, hard-boiled egg, with a lovely, crunchy coating which has been deep-fried.
As you might imagine, they are incredibly delicious when made with good quality ingredients! Since the Idaho® Potato Commission asked me to create a recipe during this time of year, I decided to do a twist on Scotch eggs.
My version of a Scotch potato “egg” consists of an Idaho® potato in place of the egg!
It’s a perfect for an spring-time breakfast or brunch, or as a snack; just look at how delicious they look in Peter Rabbit’s basket!
Yet, these Scotch potato eggs are great any time of year, because they can be eaten cold, as well as hot, which makes them great for summertime picnics. They are so simple to make; in fact, this recipe would be a fun activity for the whole family to make together.
Another Scottish twist on a Scotch egg: Scotch eggs with black pudding!
Just make sure young children are at a safe distance when deep-frying. You can also make Scotch potato eggs ahead of time, then refrigerate, and re-heat in a 375º F oven for about 15 minutes, when you are ready to serve them.
You know how I rant about using quality ingredients when cooking and baking, so look for the Idaho® Potato seal, and you know you’ll be buying top quality, nutritious potatoes.
Scotch Potato Eggs
original recipe by Christina Conte makes 10 “eggs”
FULL PRINTABLE RECIPE BELOW
Ingredients
- Golden Idaho® potatoes
- breakfast sausage
- flour
- eggs
- breadcrumbs
- olive oil for frying
Directions
Take some breakfast sausage into the palm of your hand and press into a flat shape.
Next, place a potato in the center of the sausage and wrap it around to cover the potato completely, forming it into an egg shape.
Roll the “egg” in flour, beaten egg, and breadcrumbs, then set aside on a tray.
Repeat with the rest of the potatoes.
Place oil in a deep-fryer, or heavy pot (I used a wok) and heat over medium-high heat.
When the oil is hot, add the Scotch potato “eggs” carefully, with a metal skimmer, or similar tool, a few at a time, turning often until they are golden brown in color, and the sausage is completely cooked.
Remove from oil and place on paper-towel lined plate. Continue to fry the remaining Scotch potato eggs.
Let cool slightly and serve for breakfast, brunch, or as a snack or a side-dish.
The Idaho Potato Commission hired me to create this recipe.
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Scotch Potato “Eggs”
Ingredients
- 10 small Golden Idaho® potatoes (approximately the size of an egg, washed, boiled in salted water, and cooled)
- 1 ½ lbs breakfast sausage
- ½ cup flour
- 2 eggs (beaten)
- 1 ½ cups breadcrumbs
- olive oil (as needed for frying)
Instructions
- Take some breakfast sausage into the palm of your hand and press into a flat shape.
- Next, place a potato in the center of the sausage and wrap it around to cover the potato completely, forming it into an egg shape.
- Roll the "egg" in flour, beaten egg, and breadcrumbs, then set aside on a tray. Repeat with the rest of the potatoes.
- Place oil in a deep-fryer, or heavy pot (I used a wok) and heat over medium-high heat.
- When the oil is hot, add the Scotch potato "eggs" carefully, with a metal skimmer, or similar tool, a few at a time, turning often until they are golden brown in color, and the sausage is completely cooked.
- Remove from oil and place on paper-towel lined plate. Continue to fry the remaining Scotch potato "eggs."
- Let cool slightly and serve for breakfast, brunch, or as a snack or a side-dish.
Notes
- Note: these are not egg-free.
Nutrition
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I must say, I’ve never tried the original recipe, but this sounds wonderful. I’m a sucker for anything that’s breaded and fried, but when it’s sausage meat and potato well, I think I could eat that whole bowl in one sitting…
Ha ha! That’s a lot to eat in one sitting, but I’m with you on the breaded and fried thing! :)
I love the idea of substituting an egg shaped potato for the egg. Nice twist on a classic. Your beautiful photography adds so much to every post you write.
You are much too kind, Peggy! Thank you so much! CC
Yes, this is printed and waiting in my Will Do pile. Looks perfect!
Fantastic! Let me know what you think, Jack!
Love it! I’d much prefer this potato stuffed version than the regular one. Seriously, I’ve never liked the usual Scotch Eggs so this is a brilliant idea, Christina.
Really? I have them very infrequently, but one is a whole meal! Glad you like this idea, Jill! :)
Then you can serve eggs on the side! Love it!
Yes! Thanks, David!
These look very interesting. Something knew to to try.
Great! I hope you like them, Laura!
I love the classic Scotch egg and this variation looks like a tasty one.
Can’t go wrong with potatoes, in my book! :) Thanks so much!
I love this idea – such an original twist on a classic favourite. Do you think these would work in my air fryer?
Thanks, Suzanne! I’ve never used an air fryer, but if you can use it for everything else, why not? Let me know if you try it. Do you like your air fryer?