Rosti Casserole With Baked Eggs Recipes

Steps:

• Grate potatoes and squeeze out excess liquid.
• Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
• Cook until golden brown, about 10 minutes, adjusting heat as necessary.
• Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
• Continue cooking until browned all over, turning again if necessary.
• Garnish with chopped fresh parsley.

Steps:

• Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
• When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
• Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

Steps:

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
• Peel and grate the potatoes into a large bowl.
• Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Steps:

• Preheat oven to 400°.
• Combine sour cream, yogurt and flour in a large bowl, stirring well.
• Add onion, cheese, butter, chives, 1 teaspoon salt, garlic powder, black pepper, nutmeg, and potatoes to sour cream mixture and mix inches.
• Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400° for 35 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 12 to 14 minutes or until egg whites are firm and yolks barely move when pan is touched.
• Cut into 8 pieces. Garnish with additional chives, salt and fresh black pepper, if desired.
• Serve immediately.