Spicy potato Scotch eggs


4 eggs

500g leftover mashed potato

Freshly ground black pepper

150g packet couscous (flavour of your choice)


Small saucepan, large bowl, kettle, large plate, baking tray.


  1. Hard boil eggs, then once cooled, remove all shell.
  2. Whilst eggs are cooling, cook the couscous 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 with black pepper.
  4. Roll in cooked couscous.
  5. Shape into a ball, make sure all eggs are even.
  6. Bake in the oven for 5-7mins or until crisp.

Top tips:

  • Use quails eggs for bite sized Scotch eggs perfect for a finger buffet!


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Melt, simmer and boil
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