Jersey Royal Potato and Jersey Crab Hash with Fried Quail Eggs

Boil the potatoes: Place the diced Jersey Royal potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until tender but not mushy, about 10-12 minutes. Drain well and set aside.

Sauté the vegetables: Melt 30g of Jersey butter in a large skillet over medium heat. Add the shallots and cook until softened and translucent, about 3-5 minutes. Add the asparagus and spring onions and cook for another 3-4 minutes, until tender-crisp.

Combine the hash: Add the cooked potatoes to the skillet with the vegetables. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are lightly browned and heated through, about 5-7 minutes.

Incorporate the crab: Gently fold in the fresh Jersey crab meat into the potato and vegetable mixture. Heat through for a minute or two, being careful not to overcook the crab.

Fry the quail eggs: While the hash is heating through, melt the remaining 20g of Jersey butter in a small frying pan over medium-low heat. Carefully crack the quail eggs into the pan and cook until the whites are set and the yolks are still runny, about 2-3 minutes.

Assemble and serve: Divide the Jersey Royal potato and crab hash among four plates. Top each portion with two fried quail eggs. Drizzle with lemon juice and garnish with fresh parsley. Serve immediately.