Rösti With Fried Eggs Food

RöSTI WITH FRIED EGGS

Rösti with Fried Eggs image

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

Ingredients

3 russet potatoes (about 1 1/2 pounds)
Kosher salt
6 tablespoons (3/4 stick) unsalted butter, divided
Freshly ground black pepper
4 ounces raclette or Gruyère cheese, sliced
4 large eggs
Chopped flat-leaf parsley

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.

RöSTI (ROESTI)

Rösti (Roesti) image

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie

Provided by Charlotte J

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 1/4 lbs potatoes, boiled in their jackets the day before (1kg)
2 -3 tablespoons butter (a must)
1 -2 medium onion
salt

Steps:

Peel the cooked potatoes and grate them through a coarse grater.
Slice the onions into thin wedges.
Melt the butter in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent.
Add the grated potatoes and the salt and stir through.
Fry while stirring them around in the pan for about 3 to 5 minutes.
Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
Serve immediately.

Nutrition Facts : Calories 254.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 66.8, Carbohydrate 46.2, Fiber 6, Sugar 3.1, Protein 5.4

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