Caviar on Hash Browns: A Crisp Breakfast Recipe

Pan-fry eight small hash browns and top each with 10g of crème fraîche and 2.5g of Royal Baeri Caviar. The plate serves four people and uses one complete 20g caviar tin.

• Yield: 8 hash browns
• Serving plan: 2 per person
• Caviar: 2.5g per hash brown

Ingredient table

Equipment

• Box grater and clean tea towel
• Mixing bowl and digital scale
• Large frying pan and two fish slices
• Wire rack set over a tray
• Clean caviar spoon

Shape and fry

1. Remove vegetable water. Grate the potatoes and onion, wrap them in the tea towel and squeeze until liquid stops running freely.
2. Bind the mixture. Add the egg and flour, mix thoroughly and weigh the total. Divide it into eight equal portions.
3. Flatten the first batch. Heat part of the oil over medium heat. Place as many portions as fit without touching and press each into a disc of even thickness.
4. Cook both faces. Turn only when the underside holds together and is coloured. Continue until the centre is cooked and no raw potato remains.
5. Drain without stacking. Move each hash brown to the wire rack. Repeat with the remaining mixture and oil.
6. Top eight pieces. Add 10g crème fraîche and 2.5g Royal Baeri to each, then finish with chives.

Fix the portion before the pan

Divide the prepared mixture into eight equal portions for consistent cooking. Check that the centre of each batch is cooked before adding the chilled toppings. A browned exterior alone does not establish that the potato inside is ready.

Hash-brown troubleshooting

• The disc falls apart: remove more water, weigh the binder and wait until the first face has formed a crust before turning.
• The centre stays raw: make thinner discs and lower the heat so the outside does not darken first.
• The pieces absorb oil: heat the pan before adding each batch and drain on a rack rather than a flat plate.
• The cream slides: keep the hash brown level and allow strong surface heat to settle before topping.

Allergens and storage limits

Fish, milk, egg and wheat, including gluten, are present. Check exact labels and any kitchen cross-contact. Cook the potato mixture through and serve the fried pieces promptly. Keep caviar and crème fraîche chilled until plating. Top close to service and serve promptly. Use the exact ingredient labels for unused portions; assembled hash browns do not inherit an unopened tin date.

Eight-piece portion check

Eight × 2.5g caviar uses the full 20g tin. Eight × 10g crème fraîche uses 80g, leaving 90g from a 170g pot. Four guests each receive two pieces and 5g caviar overall. Divide the prepared potato mixture into eight before frying so the cooking thickness is consistent.

At the 12 October 2026 catalogue check, the available Royal Baeri 20g tin was £27 and the cream pot £6: £33 for those purchased packs before potatoes, other ingredients and checkout charges. Royal Baeri's current page says 0–5°C sealed and consumption within 24 hours after opening; follow the received label and dates.

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