Rosti Potatoes with Creamy Spinach and Quail Eggs
HAPPY SUNDAY! Can Mama Bear please stay in bed all day!!?!
It’s almost December 1st, which around these parts makes for very happy and excited kids. Finally it’s the month of Christmas with all the things that come with that season. Tomorrow morning “Elfie” shows up (you know, that tradition of elf on a shelf) and makes my youngest daughter jump out of bed each morning with the anticipation of finding Elfie’s newest hiding spot. Unfortunately with this tradition it leaves her Dad and I often waking up with terror that we forgot to move Elfie to the newest creative spot in the house. Just what I need more stress during the holidays lol. December 1st also brings this years advent calendar and advent tree. The calendar is always made up of something cheap and chocolaty where as the small kid sized tree is filled with small truffle boxes with tiny trinkets and hand written coupons with a myriad of activities and fun things they can redeem throughout the year.
So last night I had the pleasure of catering a dinner party for a fabulous couple. The them that was set for dinner was German/Swiss mixed with British Columbia. They live in Vancouver with a German heritage but had their party at their second home in Toronto. I often cater this tpe of event but right from the beginning this one felt more special. They were such a pleasure to work with. One of the items we served was Mini Rosti potato with BC smoked salmon, crème fraiche and caviar and the first course was Tuna Carpaccio with truffle oil, quail eggs, tapenade, baby beets and brioche. So with that inspiration I created todays brunch. There are so many elements of this brunch I love individually so |I thought lets put them together and create a decadent breakfast. When you read the recipe it make seem long with a bunch of steps, but don’t let that scare you off. It’s really quite simple and quick!! What will my next craving be??
- 16 quail eggs
- 5 oz box baby spinach
- 2 tablespoons light cream cheese
- Salt and pepper to taste
- ¼ teaspoon garlic powder
- 1 large baking potato, peeled and shredded
- 1 small sweet potato, peeled and shredded
- 3 tablespoons butter
- 2 tablespoons olive oil
- 8 slices multigrain bread or bread of choice
- Butter for toast
- Peel the potatoes and grate them, using the large holes of a hand grater or a food processor. Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won’t really affect the final results.)
- Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the2 tablespoons oil and 2 tablespoons butter. When the oil/butter begins to ripple slightly, test it by dropping in a potato shred—it should sizzle enthusiastically. If not, wait a few more seconds. When the temperature is right, take enough potatoes to create a loose 3 inch round.
- Working quickly, repeat until you’ve got enough potatoes mounds in pan that will fit. Cook for 5-6 min and then flip, continue to cook for 5 -6 min and then transfer to an oven proof dish to keep warm in a 220 degree oven. Continue process until you have 8 individual Rosti potatoes.
- In a separate fry pan add all spinach at medium low, cook until all spinach has wilted, approx. 5 min. Add cream cheese, salt, pepper and garlic powder. Using a knife and fork, gently chop the spinach.
- In a medium high skillet, melt 1 tablespoon butter and gently fry each quail egg, Try to place 2 eggs closely together to create a double fried eggs for each Rosti potato.
- While the eggs are cooking toast and butter the bread. Cut into fingers.
- Place 2 Rosti potatoes per plate, top each round with 1 tablespoon creamed spinach and 2 quail eggs. Serve with toast fingers.