Crab and Potato Hash with Sunnyside Quail Eggs

What could be better than a relaxing Sunday brunch? Well, we take it to the next level by adding some of our delicious crab meat to a potato hash, topping with sunnyside quail eggs and drizzled with a tart and floral Meyer lemon hollandaise sauce. The only thing you are missing is a perfectly spicy Bloody Mary.

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m

Ingredients

  • Salt to Taste
  • 1 tablespoon EVOO
  • 1 Bunch Scallion, green and white parts separated and thinly sliced
  • 6 Slices Prosciutto
  • 1/4 cup Peppadew Peppers, drained and roughly chopped
  • 1 pound Crab meat (I used our Super Lump)
  • 1 Clove Garlic, minced
  • 1 Dozen Quail Eggs
  • 2 tablespoons Butter
  • Salt & Black Pepper
  • Meyer Lemon Hollandaise
  • 3 Egg Yolks
  • 1/2 pound ½ lb Butter
  • 1/2 teaspoon ¼ Teaspoon Dijon Mustard
  • 1 1/2 tablespoons Meyer Lemon Juice
  • Zest of Meyer Lemon
  • 2 pounds Shredded Potatoes (thawed if using frozen)

Instructions

  1. For the Prosciutto
  2. Place the prosciutto in a single layer in a large nonstick skillet and put on low-medium heat and slowly cook until crisp, adjust the heat if cooking too fast. You might have to do this in two batches. Reserve the oil from cooking.
  3. For the Hash
  4. Heat a large nonstick skillet over medium-high and add the reserved prosciutto oil and olive oil if needed. Add the shredded potato, season with salt & pepper and cook, stirring occasionally until beginning to brown, about 8 minutes. Add the scallion whites and cook until just soft, about 1 minute, add the garlic and peppadews and cook until soft and fragrant, about 3 minutes. Remove from heat and fold in the crab meat and scallion greens.
  5. For the Eggs
  6. Wipe out the skillet and put over medium heat and add the butter. Add the quail eggs (you have to cut the tops off the eggs, they will not crack like a chicken egg) and cook until whites are just set. Add a tablespoon of water, cover and allow to steam for about 1 minute or until yolks are cooked to your liking.
  7. Hollandaise Sauce
  8. Melt the butter either on the stove or in the microwave. Add the egg yolks, mustard and orange juice to a blender and process for about 5 seconds until combined. Turn the blender on high speed and slowly drizzle the hot butter in a thin, steady stream. Taste and adjust seasoning with salt and pepper if desired. The sauce will thicken almost immediately and can be adjusted for consistency if too thick by adding a small amount of hot water. Sauce can be kept warm by placing in a bowl over a warm water bath.
  9. To Plate
  10. Place some of the hollandaise on a plate, place 1/6 of the hash on top (I use a molding ring or a measuring cup to form), place two of the fried eggs on top and garnish with the prosciutto.

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