These homemade Hash Browns with Quail Eggs, Basil and Goat Cheese make a tasty Sunday brunch or just an anytime meal.
This recipe serves 4 but could be easily amended to serve as many as you want.
8 medium potatoes (this allows for 2 potatoes per person)
1 large onion
4 Tbsp, divided
4 quail eggs
4-8 leaves of basil
salt and pepper
Place potatoes and onion in VitaMix. Cover with water. Put on #5 for 5 seconds. Don’t blend any longer or it will be mush. Drain water and rinse well.
Put 2 Tbsp of olive oil in pan and heat. Put potato/onion mixture in pan and cover. Add some salt (or seasoned salt, or whatever seasoning you like), and leave them alone! Let the potatoes cook for about 5 minutes. Scrambled hashbrowns aren’t nearly as tasty as scrambled eggs. They get mushy.
Flip the potatoes over and cook for another 5 or so minutes.
In separate pan, put remaining 2 Tbsp of oil. Crack quail eggs and put in hot pan. These only take about one minute to cook.
To serve, place hash browns on plate. Top with a quail egg, basil and goat cheese.