-
1
Hard boil 8 eggs, peel, set aside.
-
2
In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
-
3
Add sausage and 1 egg. Mix, until well combined.
-
4
Divide the potato-sausage mixture into 8 balls.
-
5
After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
-
6
Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
-
7
Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
-
8
Repeat, until the remaining 7 eggs are done.
-
9
In a small bowl, whisk the 2 remaining eggs until frothy.
-
10
In a shallow dish, place corn flake crumbs.
-
11
Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
-
12
Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
-
13
Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
-
14
Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
-
15
Heat oil in a deep frying pan to 375 degrees.
-
16
Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
-
17
When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.
