I mean basically its cheesy hash browns with an egg on top, what doesn't sound good about that. Unfortunately, we found it a little disappointing & I don't know why. At first I thought I didn't care for the taste of the turnip in it but that actually really grew on me & Matt liked it from the start. Maybe it needed a different cheese. (I can see cheddar being really good.) I think onions would add a lot more flavor instead of the chives. It did definitely need more salt & mixing the egg in with the potatoes helped too.
To be upfront I did make a few changes. The original recipe called for frozen hash browns, I grated a fresh potato instead. I probably put in twice as much turnip as needed but I didn't want to have half a turnip hanging around. Other than that I stuck pretty close to the original recipe other than making 2 servings instead of 8.
I think this idea has promise but needs some tweaking.
Rösti with Baked Eggs
(adapted from Cooking Light Jan/Feb '10)
5 T plain yogurt
1 1/2 t all-purpose flour
1 russet potato, peeled & grated
1 small turnip, peeled & grated
1 1/4 oz Gruyere cheese, grated
1 T unsalted butter, melted
2 T fresh chives, chopped
1/4 t salt
pepper
pinch of nutmeg
2 large eggs
Preheat oven to 400 F. Grease two 1 1/2 cup ramekins.
Mix the yogurt & flour together in a medium bowl. Add the potato, turnip, cheese, butter & chives, stir to mix. Add the salt, a few grinds of fresh pepper & the nutmeg. Stir to blend everything. Divide between the two ramekins. Place on a baking sheet & then put into the oven Bake for 30 minutes, until bubbly.
Remove from the oven & make an indentation in the top of each dish with the back of a spoon. (We found a small ladle worked well for this.
Break one egg into each.
Return to the oven & bake for 8 more minutes or until the egg whites are firm. (Ours were taking forever to firm up so we broiled them for a minute or two.)
2 servings
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski
17 comments:
Wow, they look really good! Sorry they didn't live up to the hype. I think bacon would make them better. ;)
Don't you hate it when a recipe calls for half of a veggie? Like wtf are you supposed to do with the other half?
Well I will admit it sounds delicious - but immediately I said - where is the heat? Cheese, potatoes and eggs call for some heat every time in my book - whether it be in the form of chili flakes or maybe chopped jalapenos baked into the hash browns...
I am a sucker for anything you can bake an egg in. Going to adapt this one day.
It looks tremendous to me even though you felt that the flavor fell a bit short. Reading the ingredients list, it sounds foolproof but thank you for being honest about it and suggesting other changes. (I do like Heather's suggestion of heat, too!)
yeah maybe the turnip and the yogurt made it taste funky? i agree always go with cheddar.
It sounds so good and am wondering if you added some basil or thyme it would bump of the flavor a bit?
I might try this for Super Bowl breakfast.
i ripped this recipe from Cooking light and was excited to make it -- but now I'm wondering if I should even bother!
they certainly LOOK incredible! ...so at least you got a good photo out of it ;)
kat & Matt... I agree the concept sounds delicious. But I agree with kat, it needs something to spur it along. I would suggest a little heat ~ maybe a dash or two of Tabasco with a few chopped whole green onions.
I am definitely give this a try. Thanks...
If you're a blue cheese fan, that would give it a lot of flavor.
I was going to say "I bet it needs nutmeg" but then I saw there was already nutmeg in it. I don't know. I made something last night with gruyere that also disappointed, so I think you should try it again with a different cheese. And I LOVE Kris's blue cheese suggestion!
I agree, Gruyere is a bit of an overrated cheese. And you are in Cheddar country. I say experiment away.
i would think that your fresh potato would make it even better, but what do i know...
it's a shame that it disappointed ya'll, but it certainly has potential. let us know what does the trick!
This was really interesting: when I saw that it had Rosti, I immediately jumped to the conclusion that it would be good. But then when I read through the recipe it didn't sound like rosti at all--and really, I bet the Swiss rosti I'm used to would be good with this.
Traditionally my Swiss grandmother made rosti with leftover potatos that had already been boiled. She grated these the next day and mixed them in a pan with butter and chopped onions. She let the mixture sit on medium to low heat with a little salt and pepper until the bottom was nice and crispy while the rest was soft and buttery. Sometimes she'd flip it to crisp the other side, sometimes she didn't.
I've made her rosti then topped it with bacon and raclette then put it in the broiler to melt the cheese; served with a side of fresh tomato. Good stuff. After reading this, I'd be interested to try the traditional rosti with gruyere and an egg.
It's such a pretty photo though. I'm with you with the cheese. I'd likely enjoy cheddar more too. Oh well, we'll never know the foods we love if we don't come across some we don't from time to time. :)
This past summer at our local farmers market one of the farmers, when asked, told me the turnips taste like dirt. I didnt buy them. I had them once, years ago at a friends house. She made a stew out of them that was so delicious. Do you think they taste like dirt?
Lori - Tasted like dirt?! No way. They have a slightly mustard flavor I think would be the best way to describe them. I like them roasted & in stews.
It looks really good though!! As you said - it sounds promising
Well, it looks good! I always hate it when I make something and it disappoints.
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