Rösti Casserole with Baked Eggs

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.

Yield:

8 servings (serving size: 1 piece)

Recipe from

Nutritional Information

Calories 347
Fat 17.4 g
Satfat 9.3 g
Monofat 5.7 g
Polyfat 1.4 g
Protein 18.1 g
Carbohydrate 27.3 g
Fiber 2.1 g
Cholesterol 220 mg
Iron 1.2 mg
Sodium 605 mg
Calcium 242 mg

Ingredients

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)

Preparation

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 8 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.

Note:

Kathy Kitchens Downie, RD,

January 2010