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Simple Recipes for Every Day

Potato Rösti with Eggs and Asparagus

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

Ingredients

  • 3 ½ pounds russet potatoes, scrubbed and halved lengthwise
  • ½ medium yellow onion
  • 1 cup crumbled bacon or chopped ham
  • 1 ½ cups shredded Gruyère cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup (½ stick) salted butter, melted, plus more for greasing
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground nutmeg
  • 1 ¼ cup plain Greek yogurt, plus more for serving
  • 2 tablespoons Dijon mustard
  • ½ pound asparagus, 4-inch pieces
  • 8 large eggs
  • Minced fresh chives, for garnish

Method

  1. Place the potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 10 to 12 minutes, or until the potatoes are just tender when pierced with a fork but still hold their shape. Drain and return to the pot. Let cool until the potatoes are cool enough to handle,about 15 minutes, then peel and set aside.
  2. Preheat the oven to 400°F with a rack in the center position. Grease a 9 x 13-inch baking dish with butter. 
  3. Using the largest holes of a box grater, grate the cooled potatoes into a large bowl.  Grate the onion onto a clean kitchen towel, then gather the towel and wring out as much moisture as possible over the sink. Add the squeezed onion to the bowl with the potatoes. 
  4. Add the bacon, Gruyère, ¼ cup of Parmesan cheese, the melted butter, salt, pepper, nutmeg, Greek yogurt, and Dijon mustard to the potato mixture. Mix until everything is evenly combined. 
  5. Spread the potato mixture evenly in the prepared baking dish, pressing it down gently with the back of a spoon. Bake for 35 minutes, or until the top is golden and set. Turn on the broiler and cook until lightly browned and crispy on top, about 3 more minutes. Remove from the oven and reduce the temperature back to 400°F.
  6. Meanwhile, bring a small saucepan of water to a boil over high heat. Add the asparagus and cook until bright green, about 3 minutes. Drain.
  7. Using the back of a large spoon, make 8 evenly spaced indentations in the rösti. Arrange the blanched asparagus around the indentations. Carefully crack an egg into each indentation. 
  8. Sprinkle the remaining ¼ cup Parmesan evenly over the entire dish. Bake for 9 to 10 minutes, or until the egg whites are set but the yolks are still runny. 
  9. Cut into 8 portions. Garnish with chives and serve with additional Greek yogurt on the side.

Notes

For easier meal prep, cook and peel the potatoes up to 1 day ahead. Store them in an airtight container in the refrigerator, then continue with step 3 when ready to assemble the rösti.