Thursday, January 28, 2010

Rösti Casserole with Baked Eggs

This is a really fun dish that I made for dinner, but could easily be a breakfast/brunch dish. When I made it, I ended up overcooking it. Be careful. I got tripped up by the sheen that baked eggs have. I kept thinking it wasn't done, because the eggs were shiny! It still turned out delicious, and it made terrific leftovers for breakfast.


  • 1 1/4 cups fat-free Greek-style yogurt
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
  • 1 1/4 cups (5 ounces) shredded Gruyère cheese
  • 1/3 cup butter, melted
  • 1/4 cup chopped fresh chives
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated whole nutmeg
  • 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
  • Cooking spray
  • 8 large eggs
  • Chopped fresh chives (optional)
  • Freshly ground black pepper (optional)


1. Preheat oven to 400°.

2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 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 18-20 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.

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