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Quail Breakfast Hash

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 TO 8


  • 4 ounces diced pancetta
  • Olive oil
  • 4 russet potatoes diced
  • 2 springs onions or 2 shallots peeled and diced
  • 2 garlic cloves peeled and minced
  • 2 cups chopped kale I used bright purple kale but regular kale is totally fine!
  • 4 to 5 spears of aparagus ends trimmed and cut into 1-inch pieces
  • Salt
  • Crushed red pepper flakes
  • 10 quail eggs if you can't find quail eggs, regular chicken eggs are cool
  • Fresh chives or chive flowers as garnish


  • In a large skillet, set over medium heat, add the pancetta. Stir frequently, until crispy and cooked, about 5 minutes. Spoon out the pancetta and drain on a paper towel.
  • Pour in a few teaspoons of olive oil. Add the diced potatoes and cook, covered for 5 to 7 minutes. Mix in the spring onions or shallot, garlic and cover with a lid; cook for 5 to 7 minutes. Sprinkle the potatoes with about 1 teaspoon of salt and a few pinches of crushed red pepper flakes. Cover once more and cook for an additional 5 minutes, until the kale has wilted and the asparagus is bright green. Give the potatoes a taste and cook for a few more minutes if needed. Lastly, mix in the pancetta. Fry up the quail eggs in a non-stick skillet (they take only like a minute). Add the fried quail eggs to the top of the hash. Transfer to the middle of the table and serve.


Serving: 6g