Hashbrown Nests with Quail Eggs & Microgreens
Crispy hashbrown nests made from Pink Adirondack potatoes, topped with soft quail eggs and fresh, peppery microgreens.
Ingredients
1 lb pink adirondack potatoes, peeled
1 small onion, grated
1-2 tbsp flour
1 tsp salt
freshly cracked black pepper
2-3 tbsp olive oil or neutral oil for frying
8 quail eggs (2 per nest)
1/2 cup microgreens of your choice
Optional garnishes: flaky salt, smoked paprika and chives
Method
- Preheat oven to 400F.
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel. In a bowl, combine grated potatoes with onion, flour, salt and pepper.
- Divide the potato mixture into 4 portions to form the nests. Press each portion into a well-oiled muffin tin or small ovenproof ramekins, shaping the edged slightly higher to for the nest. Brush of drizzle each one lightly with olive oil.
- Bake until golden and crisp.
- Gently fry or poach the quail eggs.
- To assemble, carefully remove nests from tin. Place 2 quail eggs in each nest. Top with microgreens and dinish with flaky salt, smoked paprika and chives if using.
