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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 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.