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Potato Rösti with Eggs and Asparagus

  • Serves: 8
  • Prep Time: 45 min
  • Cook Time: 1 hr
  • Calories: 519
Potato Rösti with Eggs and Asparagus  in a casserole dish

Golden brown and gorgeous, topped with sunny, runny eggs and just-so asparagus, this cheesy potato rösti recipe is ready to anchor your festive brunchy gatherings.

A Festive, Gorgeous Rösti Recipe to Brighten Your Morning

The Swiss are really good at a lot of things. Cheese. Watches. Mountains. Snow. General wintery charm. And, of course, potatoes! Crispy Swiss rösti potatoes are an irresistible dish, as far as we’re concerned. They’re everything a great potato side dish should be—crisp on the outside, buttery-tender on the inside and, yes, CHEESEY! We take the rösti over the top though, by topping it with eggs, bacon (or ham) and asparagus to make for a lovely, sophisticated brunch dish that’ll wow every single guest on your list. It’s an all-in-one rösti-based casserole that’s majorly elevated from the egg-and-sausage breakfast casseroles of yore.

ingredients for potato rösti with eggs, shredded cheese, olive oil, sour cream and asparagus in bowls on the counter

What is Rösti?

And what’s the difference between rösti and hash browns? Rösti potatoes are actually a lot like American hash browns! At their simplest, rösti potatoes are just grated potatoes fried or baked until crisp in butter. We dress ours up beyond the classic, though! Taking a cue from latkes—another of our favorite potato pancake recipes—we grate onion into the mixture for a little extra punch of flavor and moisture. Our cheese-enhanced potato and onion rösti then makes a lovely, rich, crispy bed for eggs and asparagus. YUM! Breakfast is served!

cooked, grated potatoes in a glass bowl
grated potatoes and onion in a glass bowl with bacon, gruyere, parmesan, butter, salt, pepper, and nutmeg
grated potatoes and onion, bacon, gruyere, parmesan, butter, salt, pepper, and nutmeg, greek yogurt and dijon in a glass bowl
potato rösti mixture in a baking dish

Simple Ingredients Make Our Elegant Rösti Recipe Shine

This recipe is a bit flexible. You won’t want to mess with the method much, but in terms of ingredients, swaps can work out pretty well here! You can use either ham or bacon, or leave out the meat entirely to make a vegetarian version of this potato rösti recipe. Here’s everything you’ll need to make our favorite brunch recipe of the moment:

  • Russet potatoes

  • Onion

  • Cooked ham or bacon

  • Gruyère

  • Parmesan

  • Butter

  • Nutmeg

  • Greek yogurt

  • Dijon mustard

  • Asparagus

  • Eggs

  • Chives

baked potato rösti mixture in a baking dish
baked potato rösti mixture in a baking dish with indents made by a spoon

How To Make This Potato Rosti Casserole

Meet your new favorite brunch recipe! Here’s how easy it is to make our potato rösti casserole recipe:

  1. Scrub and boil the potatoes with the peels on!

  2. Grate stuff! Grate the onion and wring out as much moisture from the grated onion as you can by wrapping it in a kitchen towel and squeezing it out over the sink. Grate the potatoes, too.

  3. Stir in the grated potatoes and onions with bacon or ham, gruyere, Parmesan, butter, salt, pepper, nutmeg, Greek yogurt and Dijon mustard.

  4. Spread the potato rösti mixture in a baking dish. Bake for 35 minutes, then broil for about 3 minutes.

  5. Blanch the asparagus while your potato rösti casserole bakes.

  6. Use the back of a big kitchen spoon to make 8 little indentations in the top of the casserole. Nestle the blanched asparagus into the casserole around the wells. Crack an egg into each little indentation, and dust everything with more Parmesan.

  7. Bake until the egg whites are set but the yolks are still runny, which will be about 10 more minutes. But, keep a close eye on it! Watching is the best way to nail the doneness of the eggs in this rösti recipe.

baked potato rösti mixture in a baking dish with asparagus surrounding the wells made by the back of a spoon
baked potato rösti mixture in a baking dish with asparagus and eggs on top
baked potato rösti mixture in a baking dish with asparagus and baked eggs on top
homemade potato rösti with eggs and asparagus in a baking dish

More Crispy Potato Recipes To Rock Your World

Tools You’ll Need

homemade potato rösti with eggs and asparagus in a baking dish
homemade potato rösti with eggs and asparagus in a baking dish

Do You Even Rösti??

Crispy, golden-brown potato perfect is hard for even the most grumpy bruncher to resist. This casserole will make for happy mornings and full tummies, and it’s a little dressed up, too, so it’s ideal for holiday celebrations—it just looks pretty and a little festive. When you make it, we’d love to see how beautiful your rösti is! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Potato Rösti with Eggs and Asparagus

  • Serves: 8
  • Prep Time: 45 min
  • Cook Time: 1 hr
  • Calories: 519

Ingredients

  • 3 1/2 pounds Russet potatoes (about 3-5 large), scrubbed
  • 1/2 Medium onion
  • 1 cup Cooked crumbled bacon, or chopped cooked ham, 9-10 oz total
  • 1 1/2 cup Shredded gruyère, 4-5 oz
  • 1/2 cup Freshly grated parmesan cheese, 2 oz
  • 1/4 cup Salted butter, melted
  • 2 tsp Sea salt
  • 1/2 tsp Freshly grated black pepper
  • 1/4 tsp Nutmeg
  • 1 1/4 cup Plain greek yogurt, full fat
  • 2 Tbsp Dijon mustard
  • 1/2 lb Medium thick asparagus, tough ends trimmed and cut in half, about 6 oz trimmed
  • 8 Large eggs
  • Fresh chives, minced
  • Sour cream or plain greek yogurt, for serving

Method

  1. If your potatoes are extra large, cut them in half horizontally. Keeping the peel on, place them into a large pot and cover with water. Bring to a boil over high heat. Reduce the heat to a heavy simmer/low boil and cook for 10-12 minutes. Drain the potatoes and place them back into the pot (off the heat) until they are cool enough to peel. You can do this the night before, but they are easier to peel when they are warm. Cook your bacon (if using) at this time.

  2. Preheat the oven to 400°. Butter or spray a 9x13 baking dish with cooking spray, set aside.

  3. Using the large holes of a cheese grater set over a large bowl, or the grating blade of a food processor, grate the now peeled, partially cooked potatoes. Grate the onion onto a thin kitchen towel. Over the sink wring and squeeze out as much liquid from the onion as possible. Add the shredded onion to the shredded potatoes in the large bowl and toss until combined.

  4. Add the cooked bacon or ham, if using, along with the gruyere, 1/4 cup parmesan, butter, salt, pepper, nutmeg, Greek yogurt and Dijon mustard to the potato mixture. Toss until fully combined.

  5. Spread the potato mixture evenly into the prepared baking dish. Place in the oven and bake for 35 minutes. Turn the broiler on to high and broil about 3 minutes until lightly browned.

  6. While the potatoes are baking, bring a small saucepan of water to a boil over high heat (can use the same pot you boiled the potatoes in, just add less water this time). Add the asparagus to the boiling water and blanch until tender but still has a bite, about 3 minutes, drain and set aside.

  7. Remove the potatoes from the oven and turn the heat back to 400°F. Using the back of a spoon, make 8 indentations in the top of the casserole (like 8 deep wells) nestle the asparagus into the casserole around the wells. Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup parmesan cheese. Return the dish to the oven. Bake at 400° for 9-10 minutes or until egg whites are set but the yolks are still runny. Keep a close eye on them, this may take a minute or two longer depending on your oven, but they can over cook quickly.

  8. Cut into 8 pieces. Garnish with chives, sour cream or yogurt, if desired. Serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 519
  • Protein 29 g
  • Carbohydrates 41 g
  • Total Fat 27 g
  • Dietary Fiber 4 g
  • Cholesterol 233 mg
  • sodium 1481 mg
  • Total Sugars 4 g

Potato Rösti with Eggs and Asparagus

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