Swiss Rosti With Smoked Salmon And Poached Egg Recipes

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SWISS RöSTI AND POACHED EGGS



Swiss Rösti and Poached Eggs image

Provided by Milton Crawford

Categories     Egg     Potato     Breakfast     Brunch     New Year's Day

Number Of Ingredients 7

1 1/4 lb white potatoes (about 4 medium to large spuds)
2 garlic cloves, finely minced
Salt and black pepper
1 1/2 tbsp unsalted butter
Glug of olive oil
4 free-range eggs
1 tsp white wine vinegar, for poaching egg

Steps:

  • Milton's Method
  • Scrub the potatoes and place them, with their skins still on, in a large pan filled with cold, salted water. Bring to a boil and cook for about 10 minutes (they should become slightly more tender but remain firm), then drain and allow them to cool for at least 30 minutes.
  • Peel the potatoes, then coarsely grate them into a bowl with a hand grater, adding plenty of seasoning and the minced cloves of garlic. Make sure the garlic and seasoning are evenly distributed.
  • Melt the butter and olive oil in a large, non-stick frying pan. When the pan is hot, add the potato. Cook for five minutes over fairly high heat. When the underside begins to turn golden, flip the mixture over (it won't stick together at this stage), then, using a metal slice, divide it into four roughly circular "cakes," about an inch deep, in the pan.
  • Press each "cake" down slightly with the slice and cook for a further five minutes on high heat, then flip them over (the potato should now be sticking together) and turn down the heat to low-medium. Cook gently for another 10 minutes on each side, checking occasionally to make sure that the potato does not burn.
  • About five minutes before your rösti is ready, heat some salted water in a saucepan with the vinegar, for poaching the eggs. The temperature is right when there are little bubbles slowly rising to the surface; the water should not be boiling vigorously. Break the eggs into the water and cook on low to medium heat for 4-5 minutes for a soft-poached egg.
  • Divide the rösti between two plates. Drain the eggs using a slotted spoon, rinse under a little cold water, then drain once more, and place an egg on each rösti. Season with salt and freshly ground pepper and serve.

RöSTI



Rösti image

Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)

Provided by Mark Bittman

Categories     quick, weekday, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 3

About 2 pounds potatoes
2 tablespoons butter
parsley for garnish

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.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 1 gram, TransFat 0 grams

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG



Swiss Rosti With Smoked Salmon and Poached Egg image

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

2 pounds yellow-fleshed potatoes, parboiled, peeled and chilled
Salt and pepper
2 tablespoons clarified butter, duck fat or vegetable oil, plus more as needed
4 to 6 eggs, at room temperature
6 slices smoked salmon (about 8 ounces)
1 cup crème fraîche or sour cream
Snipped chives, for garnish
Watercress, for garnish

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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