The Unique Taste Sensation

Red Onion Marmalade:

• 1 thin sliced red onion
• 1 cup sugar
• 1/2 cup champagne vinegar
• salt to taste

Sweet Potato Hash:

• 2 cups small dice sweet potato
• 1/4 cup scallions
• 1/4 cup pecan pieces
• oil for pan frying

Red Onion Marmalade:

Combine all ingredients in a sauce pan, reduce liquid to a thin syrup and the onions are translucent.

Sweet Potato Hash:

Blanch the diced sweet potato for 5 minuets, drain and coo.l

Mix the toasted pecan, scallions, and cooked sweet potato in a mixing bowl.

Form sweet potato hash into 2 inch patties and pan fry till golden brown on both sides.

Scottish Quail Eggs:

Boil quail eggs and peel.

Wrap mild sausage around the boiled eggs.

Dust with flower, dip into whipped egg and roll in bread crumbs.

Deep fry the Scottish eggs for 3 minuets or until the sausage is cook through.

Slice the eggs in half for presentation.

Top the hash with a nest of the red onion marmalade and place the quail eggs on the nest.