Grammy's Kitchen · Hash Browns · Quail Eggs in Hash Brown Nests
One of 34 hash browns recipes we measured
from www.jocooks.com
It ranks #3 of 34 for crust crunch among the hash browns recipes we compared. 18 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| egg | 178% | 0% |
| salt | 0% | 1% |
| aromatics | 0% | 0% |
| fat | 0% | 7% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 large potatoes (shredded) |
| 50 g | 1 egg |
| 25 g | 1/4 cup Parmesan cheese (grated) |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
| 600 g | 12 quail eggs |
| 4 g | 4 sprigs rosemary (fresh, optional) |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband raises quail for pleasure. We eat the eggs ourselves. I wind up with over 100 eggs a week to cook with. They have scissors for quail eggs. You cut the tip off. It's like the scissors used to cut the tip off cigars. Sold on amazon. I have no idea” — a cook, 5.0★
“I made it today and Salwa, the most avid fan of my cooking escapades, loved it! Good texture, combination and presentation. God bless you, Miss Jo!” — a cook, 5.0★