- 800 grams waxy Potatoes
- salt and freshly ground pepper
- 4 Eggs (size M)
- 2 Slices of toast
- 12 tablespoons Milk
- 1 Onion
- 1 tablespoon Vegetable oil
- 1 packet Fresh herbs (frozen)
- 400 grams Ground pork
- Frying oil
- grated Nutmeg
- 3-4 Endive salad leaf
- 2 tablespoons Butter
- Hungarian sweet paprika
Peel the potatoes, rinse, quarter and boil for 30 minutes in a little salted water. Hard boil the eggs for 8 minutes, drain and rinse with cold water. Chop the toast slices and let soak with 4 tablespoons milk.
Peel the onion and dice. Heat oil in a pan and saute the onion. Stir in the herbs. Mix the ground pork with soaked toast, onion and herb mixture, and season with salt and pepper. Knead the mixture until smooth.
Heat the frying oil to 175°C (approximately 350°F).
Peel the hardboiled eggs. Divide the ground pork mixture into 4 portions. Flatten each ground pork portion between your palms and flatten. Place 1 egg over each ground pork portion and cover the egg completely in it to make the scoth eggs. Heat the scotch eggs in hot frying oil until golden brown.
Drain the potatoes. Heat the remaining milk. Mash the potatoes with the hot milk coarsely. Season with salt and nutmeg.
Cut the escarole leaves into rough strips. Heat the butter and saute escarole leaf strips for a few seconds. Mix the sauteed escarole leaf strips into the mashed potatoes.
Arrange the scotch eggs with mashed potatoes in plates and serve sprinkled with Hungarian sweet paprika.