Potato “Nests” with Quail Eggs
by Editorial Staff
Delight your loved ones with an original hot appetizer or main course – cook crispy potato “nests” baked with quail eggs. You can experiment with the filling, in this version – mushrooms and ham. “Nests” from potatoes are interesting in appearance, with excellent taste.
Ingredients
- Potatoes – 2-3 pcs.
- Quail eggs – 6 pcs.
- Champignons – 100 g
- Ham – 80 g
- Green onion (feather) – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying and greasing forms
Directions
- Ingredients for making potato “nests” with quail eggs.
- Wash raw potatoes well, but do not peel them. Wrap each potato in foil. Bake potatoes in an oven heated to 200 degrees until tender. The baking time of potatoes depends on the variety. Cool and peel the baked potatoes.Grate the peeled potatoes on a coarse grater.
- Wash the champignons, wipe with
- paper towels and cut into small cubes.
- Also cut the ham into cubes. Finely chop the green onion.
- Heat vegetable oil in a skillet. Fry the mushrooms until light golden brown.
- Add ham and green onions to the mushrooms, season with salt, pepper and just stir. Do not fry.
- Lightly grease a baking dish with vegetable oil. Put the grated potatoes in the molds, distribute them along the walls and bottom to form “nests”. You do not need to tamp the potatoes tightly.
- Put the form with potatoes in the oven, heated to 200 degrees, for 15 minutes, so that the potatoes brown a little.
- Then fill the potato nests with the ham and mushrooms filling.
- Gently drive one quail egg into each “nest”. Sprinkle the egg with salt and ground pepper to taste.
- Reduce the oven temperature to 180 degrees. Place the mold in the oven and bake the potato nests for 10 minutes. Willingness is determined by egg readiness.
- Cool the finished “nests” of potatoes a little, then carefully remove from the molds and serve.Enjoy your meal!
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