I’ve always had a thing for unique or what others might call strange flavour and food combinations. To me instead of picturing a strange looking plate of food, I imagine what the flavours will be like when they come together. For the most part my interest has worked out…though there was that pear, mushroom and spinach incident I haven’t recovered from.
When I was trying to think of what dinner should be all that ran through my mind was kimchi, potato pancakes and quail eggs. Kimchi is one of the best things ever created by human beings — I mean it, that stuff is out of this world good! Potatoes are something I’ve preached about many times, and the quail eggs are a new food that I really wanted to try.
In my head I imagined crispy potato cakes, like a hashbrown, topped with super spicy, crunchy kimchi, and a fried runny quail egg on top. I pictured the flavours tasting fantastic and perfect for a light dinner. All went according to plan as I cooked, photographed, and sat down to eat my new spicy creation. (Hubby was served fried rice with fried quail eggs.) Then I happened to mention to hubby how I imagined that if our Cockatiels laid eggs they would be about the same size. That’s when things went wrong, I totally psyched myself out. Even though I really enjoyed the flavours and each bite I had taken, after that mental picture I couldn’t eat any more quail eggs. I know it was completely silly and the eggs would be different but once my brain got rolling it was impossible to take another bite, instead I finished off my potato pancakes and kimchi.
Regardless of my reaction the combination was still a winning one. And so I’m going to share it with you in case you may want to try it. The only recipe you’ll need is for the potato pancakes, which are flourless and eggless too. The other components are quite simple, Korean kimchi and sunny side-up quail eggs.
- 800 gm or 1.75 lb potatoes (weight is before peeling)
- sea salt and ground black pepper
- olive oil or oil of choice
- quail eggs
- Korean kimchi
- Peel, grate the potatoes and toss with some sea salt. Leave in a strainer for 10 minutes. After ten minutes, squeeze out as much water as possible. Add a little bit more sea salt and some ground black pepper. Heat about 2 tbsp of oil. Once the oil is hot, shape flat potato cakes between your palms, add to pan and cook until browned on both sides.
- Top each potato cake with some kimchi and a sunny side-up quail egg.