You may also like
Categories:
mustard sauce coarse grain mustard Greek yogurt garlic cayenne pepper eggs eggs instant mashed eggs Hormel vegetable oil
Viewed: 100 - Published at: 7 years agoIngredients
- Mustard Sauce:
- 1/4 cup coarse-grain mustard
- 1/4 cup Greek yogurt
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper
- Eggs:
- 2 eggs, beaten
- 2 cups instant mashed potato flakes
- 4 hard-boiled eggs, peeled
- 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Corned Beef Hash
- 2 quarts vegetable oil for frying
Method
- Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
- Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
- Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
- Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
- Cut the lengthwise and serve with mustard sauce.
