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quail eggs in hashbrown nests garnished with fresh rosemary
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4.71 from 17 votes

Quail Eggs in Hash Brown Nests

These Quail Eggs in Hash Brown Nests garnished with fresh rosemary make for a delicious breakfast that's bound to impress your family or friends. Perfect for brunch or breakfast.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: hash brown nests, quail eggs
Servings: 4
Calories: 83kcal


  • 2 large potatoes shredded
  • 1 egg
  • ¼ cup Parmesan cheese grated
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 12 quail eggs
  • 4 sprigs rosemary fresh, optional


  • Preheat oven to 350 F degrees. Grease 4 ramekins really well.
  • In a bowl, mix shredded potatoes, egg, Parmesan cheese, salt and pepper. Divide the mixture in 4 and fill each ramekin with the shredded potato mixture, and press down in the middle to form a nest.
  • Bake the hash brown nests for about 30 minutes or until crisp and brown.
  • Crack 3 quail eggs in each nest and season with salt and pepper. Bake for an additional 5 minutes or until eggs are cooked to your preference.
  • Arrange rosemary around the edge of the ramekins if preferred.


  1. Regular eggs could be used instead of quail eggs. You will need 4 eggs, 1 in each ramekin.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1nest | Calories: 83kcal | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 273mg | Sodium: 299mg | Potassium: 50mg | Vitamin A: 255IU | Calcium: 97mg | Iron: 1.2mg