Rating: 4 stars
53 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2

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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light January 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

347 calories; fat 17.4g; saturated fat 9.3g; mono fat 5.7g; poly fat 1.4g; protein 18.1g; carbohydrates 27.3g; fiber 2.1g; cholesterol 220mg; iron 1.2mg; sodium 605mg; calcium 242mg.
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