Rosti Casserole with Baked Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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.
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