Hey guys! I will be posting about Simple Potato Rösti with Eggs and Asparagus Recipe. Take a look around and let me know what you think!
The Swiss are really good at a lot of things. Cheese. Watches. Mountains. Snow. General wintery charm. And, of course, potatoes! Crispy Swiss rösti potatoes are an irresistible dish, as far as we’re concerned. They’re everything a great potato side dish should be—crisp on the outside, buttery-tender on the inside and, yes, CHEESEY! We take the rösti over the top though, by topping it with eggs, bacon (or ham) and asparagus to make for a lovely, sophisticated brunch dish that’ll wow every single guest on your list. It’s an all-in-one rösti-based casserole that’s majorly elevated from the egg-and-sausage breakfast casseroles of yore.
How To Make This Potato Rosti Casserole
Meet your new favorite brunch recipe! Here’s how easy it is to make our potato rösti casserole recipe:
Scrub and boil the potatoes with the peels on!
Grate stuff! Grate the onion and wring out as much moisture from the grated onion as you can by wrapping it in a kitchen towel and squeezing it out over the sink. Grate the potatoes, too.
Stir in the grated potatoes and onions with bacon or ham, gruyere, Parmesan, butter, salt, pepper, nutmeg, Greek yogurt and Dijon mustard.
Spread the potato rösti mixture in a baking dish. Bake for 35 minutes, then broil for about 3 minutes.
Blanch the asparagus while your potato rösti casserole bakes.
Use the back of a big kitchen spoon to make 8 little indentations in the top of the casserole. Nestle the blanched asparagus into the casserole around the wells. Crack an egg into each little indentation, and dust everything with more Parmesan.
Bake until the egg whites are set but the yolks are still runny, which will be about 10 more minutes. But, keep a close eye on it! Watching is the best way to nail the doneness of the eggs in this rösti recipe.
Do You Even Rösti??
3 1/2 pounds
russet potatoes (about 3-5 large), scrubbed
cooked crumbled bacon, or chopped cooked ham, 9-10 oz total
1 1/2 cup
shredded Gruyère, 4-5 oz
freshly grated parmesan cheese, 2 oz
salted butter, melted
freshly grated black pepper
1 1/4 cup
plain Greek yogurt, full fat
medium thick asparagus, tough ends trimmed and cut in half, about 6 oz trimmed
- fresh chives, minced
- sour cream or plain Greek yogurt, for serving
If your potatoes are extra large, cut them in half horizontally. Keeping the peel on, place them into a large pot and cover with water. Bring to a boil over high heat. Reduce the heat to a heavy simmer/low boil and cook for 10-12 minutes. Drain the potatoes and place them back into the pot (off the heat) until they are cool enough to peel. You can do this the night before, but they are easier to peel when they are warm. Cook your bacon (if using) at this time.
Preheat the oven to 400°. Butter or spray a 9×13 baking dish with cooking spray, set aside.
Using the large holes of a cheese grater set over a large bowl, or the grating blade of a food processor, grate the now peeled, partially cooked potatoes. Grate the onion onto a thin kitchen towel. Over the sink wring and squeeze out as much liquid from the onion as possible. Add the shredded onion to the shredded potatoes in the large bowl and toss until combined.
Add the cooked bacon or ham, if using, along with the gruyere, 1/4 cup parmesan, butter, salt, pepper, nutmeg, Greek yogurt and Dijon mustard to the potato mixture. Toss until fully combined.
Spread the potato mixture evenly into the prepared baking dish. Place in the oven and bake for 35 minutes. Turn the broiler on to high and broil about 3 minutes until lightly browned.
While the potatoes are baking, bring a small saucepan of water to a boil over high heat (can use the same pot you boiled the potatoes in, just add less water this time). Add the asparagus to the boiling water and blanch until tender but still has a bite, about 3 minutes, drain and set aside.
Remove the potatoes from the oven and turn the heat back to 400°F. Using the back of a spoon, make 8 indentations in the top of the casserole (like 8 deep wells) nestle the asparagus into the casserole around the wells. Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup parmesan cheese. Return the dish to the oven. Bake at 400° for 9-10 minutes or until egg whites are set but the yolks are still runny. Keep a close eye on them, this may take a minute or two longer depending on your oven, but they can over cook quickly.
Cut into 8 pieces. Garnish with chives, sour cream or yogurt, if desired. Serve immediately.
- Per Serving
- Protein29 g
- Carbohydrates41 g
- Total Fat27 g
- Dietary Fiber4 g
- Cholesterol233 mg
- sodium1481 mg
- Total Sugars4 g
Hopefully a post about Easy Potato Rösti with Eggs and Asparagus Recipe can provide benefits for us