Rösti With Fried Eggs Recipes
RöSTI WITH FRIED EGGS
Categories Cheese Egg Potato Breakfast Brunch Fry Pan-Fry Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
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.
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- In a large bowl, mix the sweet potato, shallot, brown rice flour, cilantro, egg, salt, cumin and pepper.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Scoop about ¼ cup of the sweet potato mixture into the pan, flatten it and fry until crispy, about 3 minutes on each side (be careful not to burn it). Using a spatula, transfer the rösti to a paper-towel-lined plate and then repeat with the remaining sweet potato mixture until you have 12 rösti total.
- In the same pan, add a drizzle of olive oil. Crack 2 eggs into the pan, season with salt and pepper, and fry until the edges are crispy and the whites are set, about 5 minutes. Remove the fried eggs from the pan and then fry the remaining 2 eggs. Serve the rösti topped with the fried eggs and arugula.
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- 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-inch into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
- Preheat oven to 300°. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12-inch 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.
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