Pronounced rösti (RAW-stee), this food term means crisp and golden. It refers to foods, usually shredded potatoes, sautéed in butter and oil on both sides until crisp and browned, similar to our hash browns.
Rösti originated in the Swiss countryside as a simple and popular farmer’s breakfast. Since its creation took place in a rural area, where farm houses were without electricity, all you needed to prepare it was potatoes, water and a pan.
My take on Swiss Rösti is nothing like the original because I add egg on top and throw it in the oven. As a friend once said while watching me prepare this for brunch, “That looks amazing.” As I opened the oven door and put my version of Rösti on the middle rack I replied, “You have no idea. Just wait until you take your first bite!”
1¼ cups Greek-style yogurt
2 tablespoons flour
1½ cups grated and peeled turnip
1¼ cups shredded Gruyère cheese
⅓ cup butter (melted)
¼ cup fresh chives + more for garnish (chopped)
1¼ teaspoons salt
½ teaspoon fresh ground black pepper
¼ teaspoon nutmeg
1 30-ounce package shredded hash brown potatoes (thawed)
6 large eggs
Preheat oven to 400 degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.
Combine yogurt and flour in a large bowl, stirring well. Add turnip, cheese, butter, chives, salt, black pepper, nutmeg, and potatoes to yogurt mixture. Stir to combine.
Spread potato mixture evenly into baking dish and bake at for 40 minutes or until bubbly. Remove dish from oven. With the back of a spoon, make 6 indentations in top of potato mixture. Crack 1 egg into each indentation. Return dish to oven. Bake for 8 minutes or until egg whites are firm and yolks barely move when pan is touched.
To serve, cut Rösti into six separate servings and plate immediately. Garnish with additional chives and serve while still hot from the oven. For a complete meal at dinner, serve with a side of your favorite fresh mixed-greens salad.