Friday, January 14, 2011

Rösti Casserole with Baked Eggs



I’ve had my eye on this Cooking Light recipe for  Rösti Casserole for a while now, but haven’t made it because DH is watching his carbs. He’s taken W to Charleston to sail this weekend, so I’ve planned a three day Potato-fest for B and myself, starting with my version of the Rösti casserole. Rösti is a traditional Swiss dish that is similar to Southern-style hash browns. I knew my hash-brown-loving child, B, would be all over it. Served with the baked egg on top, the Rösti makes a great main course. Roasted asparagus or a dried fruit compote would make a perfect side dish. 

Rösti Casserole with Baked Eggs

Ingredients:
  • 1 cup plain fat-free Greek yogurt
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup grated onion
  • 1 cup shredded Emmentaler cheese
  • 1/3 cup butter, melted
  • 1/4 cup chopped fresh chives
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (20-ounce) package frozen shredded hash brown potatoes, thawed
  • Cooking spray
  • 4 large eggs
  • Chopped fresh chives (optional)
  • Freshly ground black pepper (optional)
Directions:
  1. Preheat oven to 400°.
  2. Combine yogurt and flour in a large bowl, stirring well.
  3. Add onion, cheese, butter, chives, salt, black pepper, and potatoes to yogurt mixture.
  4. Spread potato mixture evenly into a 8 x 10–inch baking dish coated with cooking spray.
  5. Bake at 400° for 40 minutes or until bubbly.
  6. Remove from oven. With the back of a spoon, make 4 indentations in top of potato mixture. Crack 1 egg into each of the indentations.
  7. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched.
  8. Cut into 4 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
Yield: 4 portions
Prep time: 20 minutes
Cook time: 50 minutes

The grocery didn't have any plain frozen hash browns, so I used Ore-Ida Savory Seasoned Hash-browns which worked just fine. I over-cooked the eggs a little so I didn't get the divine experience of the rich yolk running down over the crusty potatoes. Still, B and I both really enjoyed the dish.

The Rösti casserole would make a really great brunch dish -- do-ahead and delicious. And it makes me want to re-institute Meatless Mondays because this would be easily prepared, fine comfort food for a Monday night dinner.

6 comments:

jjiraffe said...

Here from ICLW. Yum! This looks delicious, and I think I could get my picky toddlers to eat it (what's not to love about hash browns and eggs?!?). I think I'll try this this weekend. Thanks!

Sarah said...

Wow that does look delicious, real comfort food. I love any recipes with eggs so think I might have to try that. January needs food like that. Thanks for sharing.

Lynn said...

Thanks -- I think this would be very toddler-friendly food!

BBH said...

This looks delicious. I can't wait to try it!

Lynn said...

I am working on a school-morning-friendly version for cold winter days!

jjiraffe said...

I tried this recipe out and it was delicious! I think I messed up by having the wrong baking pan, but even so, YUM. It was a hit. I'm very curious about your morning-friendly version.

Here's the post I wrote about it: http://jjiraffe.wordpress.com/2011/01/31/day-29-trying-to-love-or-like-cooking-making-rosti/

Thanks again for sharing this. I look forward to seeing what else you conjure up :)