Sunday, August 14, 2011

Rösti - German (or Swiss) Hash Browns & Eggs

Eggs & Potatoes.  That's a hearty breakfast!  For the last few Sundays, the men in my life have requested my "Best Pancakes".  They really are good, but sometimes I need to eat protein with my carbs!  It must be the Bavarian in me, but I'm a potato lover. Potatoes and eggs, is exactly what I was craving, when I thought of this dish.   I haven't made Rösti  in quite a while.  They really are similar to American-Style hash browns, and they are quite easy to make-- especially while, in the middle of grumbling how much I hate to hand grate potatoes, my husband points out where the shredding blade to my food processor has been hiding for months!


(Thinking to myself "it's been hiding because it's been put where it doesn't belong"... grumble, grumble.) I happily abandoned this task and set up the food processor.

Much easier!  Since I was cooking for two, I used three Yukon Gold Potatoes.  Not having to peel potatoes is a shortcut that I'll take, any chance I can get.



Here's where the rubber meets the road.  Potatoes have a lot of moisture in them.  If you've ever tried to make homemade hash browns, and they turned out gummy...  you can avoid that problem by squeezing the excess water from grated potatoes.  If you own a potato ricer, the job is done very easily. Otherwise, you need to use a cheese cloth (or tea towel) and a lot of elbow grease.  Look at all that water!

By the way, I use this technique with thawed or cooked spinach.

There are different variations of Rösti.  You can add bacon, cheese or onion. Or, all three.

Since the Cuisinart was already used, I grated 1/2 an onion.  Drizzle a bit of olive oil, and season with pepper and go light on the salt.  You can always add more.  Toss to distribute.

I'm using a non-stick skillet, but a cast-iron does a great job, too.  I add a little more olive oil and one pat of unsalted butter. Evenly spread the potatoes and cook on medium heat for about 10 minutes.  You can press down on the potatoes, but I use a bacon press.  Lift a corner, and when the potatoes have a golden brown, flip over with a large spatula.   The total cooking time was 20 minutes. 

Adding eggs on top is an option.  Sure, you can cook eggs on the side, but I thought I'd test a theory that I could cook the eggs on top-- thus one less pan to clean up.

I decided to put a lid on top...and I waited, and crossed my fingers.  It took a few minutes...

Whew. It worked.

Breakfast is served.

If runny egg yolks make you squeamish, skip the eggs on top.  Serve this with scrambled eggs.  This is a great side dish for dinner, as well.

VERDICT:  Pancake loving husband was very quiet.  This is a good sign, as all I could hear was the fork hitting the plate.  After cleaning off his plate, I got a big "thank you".  The potatoes weren't gummy, and they were flavorful.  Who needs to buy frozen grated potatoes?  Sure, it took a little more prep work, but it's cheaper and just plain delicious.

Delicious!  It will satisfy any kind of appetite, including the hungry men in my home.






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24 comments:

Kate said...

I haven't seen this recipe before. It looks like a great breakfast. The family here would love it!

teresacooks said...

I love rosti - my favorite way to eat it is with smoked salmon and creme fraiche. Yum.

Cathy at Wives with Knives said...

One of my favorite breakfasts, Debby. I love the crispy crust of the potatoes with the creaminess of the eggs. Great meal any time of day.

A Feast for the Eyes said...

Ooooh, Teresa. That sounds wonderful! Thanks for the great idea.

TKW said...

Yet another dish you make that my Daddy-o would die for! He still wants consideration for Husband #2.

Karen (Back Road Journal) said...

Debby, Those eggs were so beautifully cooked. Thank you for mentioning the ricer. I have only used mine once. I have to get it out and make those crispy potatoes.

Ciao Chow Linda said...

Love your idea to make the eggs right on top.

Joanne said...

I've never had a rosti before but given how much I UTTERLY ADORE hash browns...I'm pretty sure it would be an instant breakfast favorite.

Kim said...

Debby - Your eggs and potatoes are cooked to perfection. All that's missing is my plate..ha ha:)

Kim said...

Just came back because I just saw your comment on the basil potato puree. I served mine with some bruschetta chicken, but like you have been thinking of other things to serve it with.

Valerie said...

This is exactly what I've been craving all weekend! Potatoes and eggs...all anyone really needs (besides chocolate and lemon, of course.) :D

Scrumptious photos!

bellini said...

Even though we are British Rosti potatoes were a staple growing up. To me they are still my favourite comfort food!

Renee said...

Thank you for your BEAUTIFUL and delicious blog! I can't wait to try the new recipe.

Lois Carter Fay/Recipe Idea Shop said...

Thanks, Debby. This looks interesting and yummy. I also found the recipe card/print feature interesting. Do you have to input the recipe again at Key Ingredient?

~Lois

FOODalogue said...

Very nice execution...I love the first photo!

Mimi G said...

Those eggs...OH! those eggs!! The most gorgeous eggs I"ve ever seen!!! This dish sounds so good and from the directions kinda easy. Thanks for the ricer tip-will definitely be making this for supper. It is so good to have your e-mails back!!!!!

Noelle Ritter said...

always trying to please the men in our lives... haha they're so worth it though. :-)

Muneeba said...

Wow ... you would put any diner version of this dish to shame ... yours looks so pretty! The men in your life are lucky sons of guns, I hope they know that ;)

The Short (dis)Order Cook said...

Lovely. I know my potato loving husband would go crazy for this. I have seen rosti recipes before, but haven't made one yet. I'm thinking this would make a perfect Friday night supper.

Chiara "Kika" Assi said...

I live in Switzerland, so I eat a lot of rösti in the winter... your pics made me hungry!

Velva said...

Debby, this rocks. I am an egg and potato lover too. I think this german style dish really brings two basic foods to a new level.

Love it.

Velva

Nobel4Lit said...

Wow, those pictures make me REALLY want eggs!

P.S. I saw you're going to Foodbuzz? Looking forward to it!

Monica H said...

mmmm! It's like a giant crisped potato pancake. LOVE the runny eggs on top!

Megan and Emily@Whimsically Homemade said...

Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!