Best Rosti Potatoes With Smoked Salmon And Scrambled Eggs Recipes

SMOKED SALMON POTATO ROSTI STACK

Smoked Salmon Potato Rosti Stack image

A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 8

Ingredients

1 lb / 500 g potatoes ((2 large or 3 medium) (see note 1 for potato type))
1 tbsp melted butter
1 tbsp olive oil
1/4 tsp salt
Pepper
3 oz / 100g Smoked salmon
2 tbsp sour cream
Dill to garnish ((optional))

Steps:

Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
Use a cheese grater and grate the potato.
Add butter, salt and pepper and mix to combine.
Heat olive oil in a large fry pan over medium high heat.
Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
Remove from fry pan.
To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

Nutrition Facts : ServingSize 327 g, Calories 368 kcal, Carbohydrate 39.8 g, Protein 13.8 g, Fat 17.7 g, SaturatedFat 6.7 g, Cholesterol 32 mg, Sodium 1353 mg, Fiber 6 g, Sugar 2.9 g

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG

Swiss Rosti With Smoked Salmon and Poached Egg image

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

Ingredients

2 pounds yellow-fleshed potatoes, parboiled, peeled and chilled
Salt and pepper
2 tablespoons clarified butter, duck fat or vegetable oil, plus more as needed
4 to 6 eggs, at room temperature
6 slices smoked salmon (about 8 ounces)
1 cup crème fraîche or sour cream
Snipped chives, for garnish
Watercress, for garnish

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

ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS

Rosti Potatoes With Smoked Salmon and Scrambled Eggs image

In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!

Provided by MarieRynr

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large idaho potatoes
salt & freshly ground black pepper
1/2 cup clarified butter
12 eggs
3 tablespoons creme fraiche
salt & freshly ground black pepper
12 slices smoked salmon
2 tablespoons creme fraiche
2 teaspoons capers
2 teaspoons finely diced red onions
2 teaspoons finely chopped chives
2 teaspoons chopped fresh dill

Steps:

To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
Using the large hole of a box grater, shred the potatoes.
Season the shredded potatoes with salt and pepper and form them into 6 cakes.
In a large skillet; heat half the butter over medium heat.
Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
To serve and garnish; place one warm rosti potato in the center of each warmed plate.
Form two slices od salmon into circular ribbons on top of each rosti.
Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.