hash brown scotch eggs

Ingredients

• 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
• 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
• 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
• When the eggs are cool, carefully peel and set onto each hash brown piles
• 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
• Heat a pot of oil to 350 degrees, and cook the eggs 6 minutes, carefully turning it over halfway if not fully covered
• Let cool slightly before cutting in half and being amazed at your work