SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.
Provided by David Tanis
Categories breakfast, brunch, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
- Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
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.
SWISS RöSTI AND POACHED EGGS
Provided by Milton Crawford
Categories Egg Potato Breakfast Brunch New Year's Day
Number Of Ingredients 7
Steps:
- Milton's Method
- Scrub the potatoes and place them, with their skins still on, in a large pan filled with cold, salted water. Bring to a boil and cook for about 10 minutes (they should become slightly more tender but remain firm), then drain and allow them to cool for at least 30 minutes.
- Peel the potatoes, then coarsely grate them into a bowl with a hand grater, adding plenty of seasoning and the minced cloves of garlic. Make sure the garlic and seasoning are evenly distributed.
- Melt the butter and olive oil in a large, non-stick frying pan. When the pan is hot, add the potato. Cook for five minutes over fairly high heat. When the underside begins to turn golden, flip the mixture over (it won't stick together at this stage), then, using a metal slice, divide it into four roughly circular "cakes," about an inch deep, in the pan.
- Press each "cake" down slightly with the slice and cook for a further five minutes on high heat, then flip them over (the potato should now be sticking together) and turn down the heat to low-medium. Cook gently for another 10 minutes on each side, checking occasionally to make sure that the potato does not burn.
- About five minutes before your rösti is ready, heat some salted water in a saucepan with the vinegar, for poaching the eggs. The temperature is right when there are little bubbles slowly rising to the surface; the water should not be boiling vigorously. Break the eggs into the water and cook on low to medium heat for 4-5 minutes for a soft-poached egg.
- Divide the rösti between two plates. Drain the eggs using a slotted spoon, rinse under a little cold water, then drain once more, and place an egg on each rösti. Season with salt and freshly ground pepper and serve.
More about "swiss rösti and poached eggs recipes"
ROSTI WITH POACHED EGGS | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
VEGETABLE RöSTI WITH POACHED EGGS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetable RecipesCalories 369 per servingTotal Time 55 mins
SWISS ROSTI MELT - GFFOODSERVICE.CO.NZ
From gffoodservice.co.nz
SWISS RöSTI WITH SMOKED SALMON AND POACHED EGG RECIPE | EAT YOUR …
From eatyourbooks.com
SWEET POTATO RöSTI AND THE PERFECT POACHED EGG - VEGETARIAN …
From vegsoc.org
RöSTI - HELVETIC KITCHEN
From helvetickitchen.com
POTATO ROSTI WITH POACHED EGGS AND CHILLI RELISH — FOOD TO LOVE ...
From pinterest.com
POTATO ROSTI: THE ORIGINAL SWISS RECIPE - COOKIST.COM
From cookist.com
POTATO ROSTI WITH POACHED EGGS & SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
STEP-BY-STEP SWISS POTATO ROSTI RECIPE - THE SPRUCE EATS
From thespruceeats.com
RöSTI, BACON AND A POACHED EGG - NORBERT'S KITCHEN
From norbertskitchen.com
SWISS RöSTI WITH A POACHED EGG AND LEMON LASSI
From 10000papercranes.wordpress.com
SWISS POTATO ROSTI WITH EGGS • CURIOUS CUISINIERE
From curiouscuisiniere.com
HOW TO COOK ROSTI WITH POACHED EGG - RECIPE MASH
From recipemash.com
THIS IS PEAK POTATO - THE NEW YORK TIMES
From nytimes.com
POTATO ROSTI WITH POACHED EGG AND BACON | BREAKFAST RECIPES
From womanandhome.com
RECIPE FOR “RöSTI” | SWITZERLAND TOURISM
From myswitzerland.com
POTATO AND BEET RöSTI WITH POACHED EGGS | FOOD, RECIPES, BRUNCH …
From pinterest.ca
SWISS ROESTIE WITH PERFECT POACHED EGG - GREEN HEALTHY COOKING
From greenhealthycooking.com
BAKED ROSTI POTATOES RECIPES - FOOD NEWS
From foodnewsnews.cc
CRISPY ROSTI WITH POACHED EGGS AND AVOCADO - SOMEBODY FEED SEB
From somebodyfeedseb.com
TRADITIONAL SWISS ROSTI (POTATO FRITTER) - THE ORGANIC KITCHEN BLOG …
From theorganickitchen.org
SWEET POTATO RöSTI WITH POACHED EGGS RECIPE - LOVEFOOD.COM
From lovefood.com
RöSTI WITH EGG - FOODIE BAKER
From foodiebaker.com
CRISPY RöSTI POTATOES WITH OVEN-POACHED EGGS - TODAY.COM
From today.com
RöSTI WITH FRIED EGGS RECIPE | BON APPéTIT
From bonappetit.com
POTATO ROSTI WITH POACHED EGGS AND SPINACH
From eggs.ab.ca
THE SECRETS OF THE SWISS POTATO ROSTI REVEALED - COMPASS & FORK
From compassandfork.com
SWISS RöSTI WITH SMOKED SALMON AND POACHED EGG | MARISSA J.
From copymethat.com
HOW TO COOK THE ULTIMATE SWISS RöSTI - THE ALPS ON A PLATE
From alpsonaplate.com
POTATO ROSTI WITH POACHED EGG AND BACON | BREAKFAST RECIPES
From womanandhome.com
POTATO ROSTI WITH POACHED EGG RECIPE - BBC FOOD
From bbc.co.uk
MOB — SWEET POTATO RöSTI & POACHED EGG - MOB KITCHEN
From mobkitchen.co.uk
SWISS RöSTI WITH SMOKED SALMON AND POACHED EGG - MASTERCOOK
From mastercook.com
POTATO ROSTI WITH POACHED EGGS AND CHILLI RELISH | FOOD TO LOVE
From foodtolove.co.nz
RöSTI RECIPE | HOW TO MAKE TRADITIONAL SWISS RöSTI - MELIS FONTANA
From melisfontana.com
BEST SWISS ROSTI RECIPE | DEPORECIPE.CO
From deporecipe.co
POTATO ROSTI WITH POACHED EGGS & SPINACH RECIPE
From eggs.ca
DEVILLED CRAB ROSTI WITH POACHED EGGS - WAITROSE.COM
From waitrose.com
RöSTI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CELERIAC AND POTATO RöSTI WITH POACHED EGGS | RECIPE | LOW CALORIES ...
From pinterest.ca
RöSTI WITH PICO DE GALLO & POACHED EGGS | TENANDSIX(ANDTWELVE)
From tenandsix.wordpress.com
POTATO RöSTI WITH SMOKED HAM AND EGGS RECIPE BY DAISY NICHOLS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love