Scotch Eggs on the Rocks - Ohio Eggs

Ingredients

8 large Ohio eggs, plus 2 extra

1 lb. ground turkey

2 teaspoons of dried Italian seasoning

2 teaspoons of Dijon mustard

1 cup All-purpose flour

1 cup Panko breadcrumbs

6 cups vegetable oil

1 lb. package of frozen or refrigerated diced potatoes prepared according to package directions

Salt and pepper

Finely diced chives as garnish

Directions

In a medium saucepan, bring about 1-2 inches of water to boil. Place 8 of the eggs in the pan and cover. Lower the heat to medium low and cook for 12 minutes. Place the cooked eggs in a bowl of ice water and cool completely. Peel the eggs and dry well with a paper towl and set aside.
Stir together the ground turkey, Italian seasoning, mustard, salt and pepper to taste. Divide the mixture into 8 balls. Set up a standard breading station with flour, 2 eggs lightly beaten and Panko breadcrumbs; salt and pepper each. Roll the dried eggs in the flour to lightly coat. Take a ball of the turkey mixture and flatten it on a small square of parchment. Using the parchment, wrap the egg with the turkey, peeling back the parchment as you go. Make sure the egg is evenly covered with the turkey and then roll it in the flour, then the beaten eggs, and finally the breadcrumbs. Repeat with the rest of the eggs and set aside. When complete, put the eggs on a plate and refrigerate until ready to cook.
In a heavy-bottomed pan or Dutch oven, heat the oil to 325 degrees F. Carefully place 4 of the eggs in the oil using a slotted spoon or spider. Cook the eggs, turning over several times for even browning for about 4-6 minutes. Repeat with the remaining eggs.
Divide the potatoes between four plates and place 2 eggs on each, and garnish with the chives.