If you’re looking for the perfect little dish to add to your Easter brunch table, look no further. These Potato Nests are super moreish. Made with potato, onion, herbs and parmesan, then baked until crispy and golden. I’ve served them with a little dollop of sour creme, a sprinkle of fresh chopped chives and hard boiled quail eggs.
You can make these Potato Nests your own with any filling of your choice. And just a tip, if you want to recreate this dish exactly and can’t find fresh quail eggs, you can always substitute with either pickled quail eggs or smaller chicken eggs. These work so well with the addition of a little smoked salmon or trout on top, whether you add the eggs or not.
Even though these are perfect for Easter, I think they will feature as a go to brunch dish for me all year round.
Do check out some of my other fun Easter recipes to add to your menu.
- 600 grams Potatoes (approx. 3 large potatoes) Peeled and grated
- 1 Shallot or small onion Peeled and grated
- 3 Tbsp Flour
- 1 Egg
- Salt and Pepper to taste
- 1 tsp Dried mixed herbs
- 2 Tbsp Finely chopped chives
- ¼ Cup Finely grated Parmesan
- Preheat the oven to 210°C/200°C Fan. Grease a standard size muffin tin with non-stick cooking spray (Optional: I like to add strips of baking paper for ease of removing the nests after baking)
- Peel and grate the potatoes and the onion, add together in a clean tea towel and squeeze out all the liquid until the mixture is as dry as possible, then place in a bowl
- Add the flour, egg, salt and pepper, herbs, chopped chives and grated parmesan to the potato and onion mixture. Mix through until well combined
- If the mixture is too wet, add a little more flour or some dry breadcrumbs (I prefer panko)
- Divide the mixture evenly between the muffin holes. Then using a small spoon create a little well in the centre of each to create a nest, ensuring the bottom is covered
- Bake for 30 to 35 minutes, until the centres have a little colour and the edges are golden and crispy. Leave to cool in the tin for around 5 minutes, then remove, fill and serve warm
- The nests can be kept warm in a low temperature oven (approx. 100°C) or reheated if making ahead of time (approx. 10 – 15min at 150°C). (Do not fill if making ahead of time. Fill just before serving)
- Serve with your choice of filling. I added a dollop of sour cream or creme fraiche, a sprinkling of freshly chopped chives and some hard boiled quail eggs. A touch of smoked salmon or trout would be a great addition too