Best Rösti Casserole With Baked Eggs Recipes

Potato Roesti image

Provided by Alton Brown

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Steps:

Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

Rösti Casserole With Baked Eggs image

Provided by Scoutie

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup sour cream
1/4 cup yogurt, Greek-style
2 tablespoons all-purpose flour
1 1/2 cups yellow onions, grated
1 1/4 cups gruyere cheese, or swiss or cheddar cheese, shredded
1/3 cup butter, melted
1/4 cup fresh chives, chopped
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg
30 ounces frozen shredded hash browns, thawed (such as Ore-Ida)
cooking spray
8 large eggs
fresh chives, chopped
fresh ground black pepper

Steps:

Preheat oven to 400°.
Combine sour cream, yogurt and flour in a large bowl, stirring well.
Add onion, cheese, butter, chives, 1 teaspoon salt, garlic powder, black pepper, nutmeg, and potatoes to sour cream mixture and mix inches.
Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 400° for 35 minutes or until bubbly. Remove from oven.
With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations.
Return dish to oven. Bake at 400° for 12 to 14 minutes or until egg whites are firm and yolks barely move when pan is touched.
Cut into 8 pieces. Garnish with additional chives, salt and fresh black pepper, if desired.
Serve immediately.

Nutrition Facts : Calories 386.1, Fat 25.1, SaturatedFat 13.7, Cholesterol 264, Sodium 442.4, Carbohydrate 25.8, Fiber 2.1, Sugar 2.3, Protein 15.4