Scotch Eggs

Here we go - Scotch Eggs and Hash.  I served this with a bit of oatmeal, but plain oatmeal is not very tasty

Scotch Eggs - serves 2

Hardboil 2 eggs: Fill a medium saucepan with water.  Bring the water to a full boil.  Using a slotted spoon, gently place 2 eggs into the water.  Boil for 9 minutes.  Remove from the water with a slotted spoon and stick in the refrigerator to cool.

Mix Sausage: 1/2 pound ground turkey, 1.5 tsp salt, 1.5 pepper, 2 tsp sage, 1 tsp onion powder.  Dump in a bowl and squish around with your hands until thoroughly mixed.

 Peel eggs: When they're cool enough to handle, tap gently on a counter to crack the shell.  Peel the eggshell off and discard, then run under cool water to wash off any eggshell grit

Wrap eggs in sausage: Grab 1/4 of the sausage mixture and make a round patty.  It should be about the thickness of your pinkie. Place an egg in the center of the patty.  Take another 1/4 of the sausage mixture and shape it into a patty.  Place it on top of the egg.  Pick the whole thing up and gently mush the sausage edges together, wrapping the egg. 

Dredge the monstrosity: Put 1 cup of flour onto a plate.  Put 1 cup of breadcrumbs onto another plate. Crack an egg (raw this time!) into a bowl and beat with 1 Tbsp of water. Roll the sausage-egg thing in the flour, then dip in the egg, then roll in the breadcrumbs.

Fry 'em: Put a medium saucepan over medium heat. Fill it about halfway with oil (Extra Virgin Olive Oil or Canola) and wait for it to heat up (should be fine in about 8 minutes.  If the oil starts to smoke, it's too hot). Make sure the saucepan is *completely* dry when you're doing this or the water will explode and splash boiling oil all over. Place the sausage-eggs GENTLY into the hot oil  and fry for 3 minutes.  If it's not a deep enough pan, rotate the sausage-egg and cook 3 minutes on each side.

Drain: Remove the eggs from the oil with a slotted spoon and set on paper towels to drain.

HASH

Potatoes: Put a small pot of water on to boil. Slice 2 Russet-Burbank potatoes into 1-inch chunks and dump in the water. Bring the water and potatoes to a boil and cook for 10 minutes. The potatoes should still be a bit on the firm side.  Drain the water out.

Onion: Put 1.5 tsp of oil into a medium saucepan over medium heat. Slice a small yellow onion in half and take off the outer paper.  Put the flat side down and chop into small pieces, about 1/4 of an inch thick. Put the onion into the oil and cook on medium-low for 5 minutes

Assemble the hash: Put the potatoes into the oil with the onion. Take half a cabbage head and chop into pieces about 1 inch. Add 1/4 cup water and the cabbage to the onion and potatoes, cover and cook for 10 minutes.

Hash goes on the plate, Scotch Eggs get sliced in half lengthwise (so you can see the pretty yellow yolk) and placed on top of the hash.