Jersey Royal Potato and Jersey Crab Hash with Fried Quail Eggs

A sophisticated breakfast hash featuring the creamy sweetness of Jersey Royal potatoes combined with delicate fresh Jersey crab meat, topped with perfectly fried quail eggs and fresh parsley. A celebration of Jersey's local produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

568 kcal

Difficulty

Medium

Equipment

2 items

Cost

£5.92/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast

Cuisine:

Jersey

Main Ingredient:

Seafood•Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(New potatoes, scrubbed and diced)

£3.50

250gFresh Jersey Crab Meat(White crab meat, picked over to remove any shell)

£12.00

50gJersey Butter(Unsalted, divided)

£1.20

2mediumShallots(Finely chopped)

£0.40

150gAsparagus(Trimmed and cut into 1-inch pieces)

£2.25

4mediumSpring Onions(Thinly sliced)

£0.60

8Quail Eggs

£2.80

2tablespoonsJersey Milk(Full fat)

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

1tablespoonLemon Juice(Freshly squeezed)

£0.20

to tasteSalt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.15

Total Cost

£23.70

£5.92 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.

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My Notes

Nutrition Information

Nutrition per serving (335g)

568 kcal / 2376 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

Don't overcook the crab meat, as it will become rubbery. Gently folding it in at the end preserves its delicate flavor and texture.

For a richer flavor, consider adding a splash of Jersey cream towards the end of the hash cooking process.

If asparagus is not in season, substitute with other seasonal Jersey vegetables like green beans or peas.

If you prefer, you can poach the quail eggs instead of frying them.

Cooking Equipment

Large skillet or frying pan

Small frying pan (for quail eggs)

Wine Pairings

No wine pairing suggestions available for this recipe.

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