Recipes

Hashbrown Nests with Quail Eggs & Microgreens

Name: One Darnley Road
Address: Unit 12, 39 Gransden Avenue, London, E8 3QA, United Kingdom
Telephone: +44(0)20 8525 9292
Price range: $

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.