Rösti Casserole With Baked Eggs |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a wonderful and easy brunch dish...or anytime for that matter! The potatoes get brown and crispy around the edges. I have served this with bacon or sausage for breakfast, or a simple green salad as well. You do need to keep an eye on the eggs, they can overcook fast, I check mine at 10 minutes. The hash brown portion can be made up to 2 hours ahead, keep in the fridge, but let it come back to room temp before putting in the oven. This recipe can easily be halved to serve 4. Adapted from Cooking Light, Feb. 2010. Ingredients:
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 |
Directions:
1. Preheat oven to 400°.
2. Combine sour cream, yogurt and flour in a large bowl, stirring well.
3. Add onion, cheese, butter, chives, 1 teaspoon salt, garlic powder, black pepper, nutmeg, and potatoes to sour cream mixture and mix inches.
4. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray.
5. Bake at 400° for 35 minutes or until bubbly. Remove from oven.
6. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations.
7. 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.
8. Cut into 8 pieces. Garnish with additional chives, salt and fresh black pepper, if desired.
9. Serve immediately.
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