Hash Brown Nests
Love potatoes but running out of fresh ideas? 🥔
This quick and easy recipe will win you over!
No extra effort, just beautiful, delicious results.
Perfect as a crowd-pleasing appetizer — or even a main dish served in portions.
Cook Time
30 minutes
Equipment
Stainless Steel Cupcake PanBuy
Ingredients
Calories
300
Serves
5
- Potato ( Large) 2-3 pcs
- Butter (melted) 40-50 g
- Salt / Pepper to taste
- Oil / Butter for greasing the baking dish
- Sour cream/Greek yogurt/Mayo 50-75 g
- Tomatoes (Cherri/Coctail) 5-10 pcs
- Quail eggs 7-10 pcs
- Green (Parsley/Dill) if desire
- Sesame seeds to serve
Instructions
- Peel the potatoes and grate them coarsely, then squeeze out as much liquid as possible to keep the mixture as dry as you can
- Melt the butter in pulses and add it to the grated potatoes. Then add salt and pepper, and mix everything thoroughly. *If you like, you can also add grated hard cheese at this stage and mix until the mixture is uniform
- Thoroughly grease the muffin or cupcake baking tin with oil or butter (especially the sides). Carefully place the potato mixture inside and spread it evenly along the sides of the mold
- Bake in a preheated oven at 200-220°C (about 400°F) for approximately 25-30 minutes, until golden and crispy
- Carefully remove each nest and place it on a serving dish. Add a little sour cream, sauce, yogurt, or mayo to the bottom of each nest, then top with pre-cooked quail eggs and small tomatoes. Of course, the final touch is fresh herbs and seeds. Quick, beautiful, and delicious!
Notes
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Prepare all the ingredients in advance: peel the potatoes, boil the quail eggs, melt the butter, and preheat the oven — this will definitely speed up the cooking process.
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During preparation, I recommend adding grated hard cheese — it makes the dish even tastier.
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Be sure to thoroughly grease the edges of each mold — this will make it much easier to remove the nests after baking.
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You can also use silicone molds.
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The dish tastes great both hot (even better this way) and cold, but it’s best not to prepare it too long before serving.
