SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.
Provided by David Tanis
Categories breakfast, brunch, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
- Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
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Tanvir Gazi
[email protected]I love the combination of flavors in this dish. The smoky salmon, creamy poached egg, and crispy rosti are all perfect together.
Branden Durrette
[email protected]This is a great recipe for a special occasion brunch or lunch. It's elegant and impressive, but it's also surprisingly easy to make.
Balbir Thapa
[email protected]I've never made rosti before, but this recipe made it easy. The rosti was crispy and flavorful, and the smoked salmon and poached egg were the perfect accompaniments. I'll definitely be making this again.
genet
[email protected]I'm not a great cook, but this recipe was easy to follow and the dish turned out great! I was really impressed with myself.
Dami Ojo
[email protected]I made this dish for breakfast, and it was the perfect way to start the day. The rosti was crispy and flavorful, and the smoked salmon and poached egg were cooked to perfection.
Runor Poundz
[email protected]I'm not a fan of smoked salmon, so I used lox instead. It was still delicious, and I loved the salty flavor of the lox.
Zaman Shah
[email protected]This dish is a bit time-consuming to make, but it's worth it. The rosti is so crispy and flavorful, and the smoked salmon and poached egg are the perfect accompaniments.
Debnam 101
[email protected]I used leftover cooked potatoes to make this dish, and it turned out great! I just grated the potatoes and then followed the recipe as written.
Ratna Ghising
[email protected]I'm a vegetarian, so I used smoked tofu instead of smoked salmon. It was still delicious, and I loved the texture of the tofu.
Jami Jami
[email protected]I served this dish with a side of hollandaise sauce, which was the perfect finishing touch. The hollandaise sauce added a rich and creamy flavor to the dish.
jan kowalski
[email protected]I used a mandoline to slice my potatoes, which made it really easy to get them nice and thin. I also used a nonstick skillet, which helped to prevent the rosti from sticking.
Bushra Parveen
[email protected]I'm not a big fan of poached eggs, so I fried my egg instead. It was still delicious, and the runny yolk added a nice richness to the dish.
Lemaryia Wilson
[email protected]This recipe is a great way to use up leftover potatoes. I always have a few leftover potatoes after I make mashed potatoes or roasted potatoes, and this is the perfect way to use them up. The rosti is so crispy and flavorful, and it's a great way to
Abisha Mahendra
[email protected]I love that this recipe is so versatile. I've made it with different types of fish, vegetables, and even cheese. It's always delicious. I highly recommend experimenting with different ingredients to find your favorite combination.
MD Bellal
[email protected]This dish is so elegant and impressive, but it's surprisingly easy to make. I made it for a brunch party and everyone raved about it. The rosti was perfectly crispy and the smoked salmon and poached egg were cooked to perfection.
golden queen
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The rosti is always crispy and flavorful, and the smoked salmon and poached egg are the perfect accompaniments. I highly recommend this recipe!
Nancy Pratt
[email protected]This was my first time making rosti and it turned out great! I followed the recipe exactly and it was easy to follow. The rosti was crispy on the outside and fluffy on the inside. I served it with smoked salmon and a poached egg and it was delicious.
Jobaidur Rahaman
[email protected]I'm not a huge fan of smoked salmon, but I loved this dish. The rosti was so good that I could have eaten it on its own. The poached egg added a nice richness and creaminess.
Sbo Presh
[email protected]This recipe was a hit! The rosti was crispy and flavorful, the smoked salmon was rich and smoky, and the poached egg was perfectly runny. I'll definitely be making this again.