Rosti Casserole With Baked Eggs Recipes

RöSTI CASSEROLE WITH BAKED EGGS

Steps:

• Preheat oven to 400°.
• Combine sour cream, yogurt and flour in a large bowl, stirring well.
• Add onion, cheese, butter, chives, 1 teaspoon salt, garlic powder, black pepper, nutmeg, and potatoes to sour cream mixture and mix inches.
• Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400° for 35 minutes or until bubbly. Remove from oven.
• With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations.
• Return dish to oven. Bake at 400° for 12 to 14 minutes or until egg whites are firm and yolks barely move when pan is touched.
• Cut into 8 pieces. Garnish with additional chives, salt and fresh black pepper, if desired.
• Serve immediately.

ROSTI CASSEROLE WITH BAKED EGGS

Steps:

• 1. Preheat oven to 400°. 2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately. Nutritional Information Calories: 347 Fat: 17.4g (sat 9.3g,mono 5.7g,poly 1.4g) Protein: 18.1g Carbohydrate: 27.3g Fiber: 2.1g Cholesterol: 220mg Iron: 1.2mg Sodium: 605mg Calcium: 242mg

RöSTI WITH FRIED EGGS

Steps:

• Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2" into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
• Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12" ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
• Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
• Top rösti with cheese and bake until cheese melts, 5-8 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
• Cut rösti into quarters, top with eggs, and garnish with parsley.

OVEN-BAKED RöSTI CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
• When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
• Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.