Simple Recipes for Every Day
Potato Rösti with Eggs and Asparagus
- 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
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
- 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.
- Preheat the oven to 400°F with a rack in the center position. Grease a 9 x 13-inch baking dish with butter.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.