Spicy Potato Scotch Eggs

Cooking methods: Boiling, baking

  • PREPARATION TIME: 30 Minutes
  • COOKING TIME: 5-7 Minutes

The London department store, Fortnum and Mason, claims to have invented Scotch eggs, in 1738. They were a ‘travelling snack’ prepared for many wealthy landowners embarking on journeys to their country estates.


  • 4 eggs
  • 500g leftover mashed potato seasoning
  • 150g packet cous cous (flavour of your choice)


  1. Hard boil eggs, then once cooled, remove all shell
  2. Whilst eggs are cooling, cook the cous cous according to the packet instructions, if plain, flavour with spice like Cajun. 
  3. Coat cooled eggs in 0.5 to 1cm of potato which has been seasoned
  4. Roll in cooked cous cous
  5. Shape into a ball, make sure all eggs are even
  6. Bake in the oven for 5-7mins or until crisp

Suitable potato varieties

Fluffy, such as King Edward or Maris Piper


  • Small saucepan
  • Large bowl
  • Kettle
  • Large plate
  • Baking tray

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