Chef Kyle's Viral Hashbrown Toast with Quail Eggs
- Prep time: 5 minutes
- Cook time: 10 minutes
- Serves: 2
Our very own chef Kyle Crawford took the internet's favourite hashbrown hack and made it worthy of a Spring Creek upgrade. A parmesan crust forms right in the pan beneath each hashbrown patty, creating an impossibly crispy base that gets stacked with smashed avocado, brown butter-fried quail eggs, and a hit of everything bagel seasoning. It's crunchy, creamy, rich, and ready in under 15 minutes.
Ingredients
- 2 tbsp olive oil, plus more as needed
- 1/2 cup parmesan, finely grated
- 2 hashbrown patties, par-baked
- 1/4 cup unsalted butter
- 6 Spring Creek quail eggs
- 1 avocado, smashed
- 2 tsp everything bagel seasoning
- 2 tsp all purpose seasoning
- Thinly sliced red onions or pickled onions, to taste
- Salt and pepper, to taste
Instructions
Heat olive oil in a stainless steel pan over medium heat. Add parmesan in 2 even mounds, then quickly place one hashbrown patty on top of each. Press flat with a spatula.
Cook for 2–3 minutes, then flip and cook for another 2–3 minutes, until golden and crispy on both sides. Remove from the pan and set aside.
Add a splash more olive oil and the butter to the pan. Allow the butter to brown lightly, monitoring the heat carefully. Crack in the quail eggs and fry for 2–3 minutes, until whites are set. Season with salt and pepper and remove from the pan.
Spread smashed avocado over each hashbrown toast. Top with onions, fried quail eggs, everything bagel seasoning, and a sprinkle of all purpose seasoning. Serve immediately.
