Name: Rösti: Shredded Potato Casserole with Ham and Eggs Recipe
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Swiss
Ingredients: 3 pounds russet potatoes (about 4 large); 3 tablespoons butter; 1 large white onion, finely chopped (2 cups); 6 ounces smoked ham, such as Black Forest, diced (1/4-inch dice); 1 cup low-fat Greek-style yogurt; 2 tablespoons dijon mustard; 6 ounces grated Emmentaler Cheese (or substitute Gruyere); 2 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon cayenne pepper; 8 large eggs; Optional garnish of fresh snipped chives, chopped parsley, sliced scallions, sour cream or plain yogurt.

Description

A special casserole version of the iconic Swiss Rösti. A shredded potato casserole with ham and cheese baked in and soft-cooked eggs baked on top. This is a great breakfast casserole for a special brunch or holiday breakfast.

Adapted from a Cooking Light Recipe that no longer exists on the web

Ingredients

Units Scale

3 pounds russet potatoes (about 4 large)
3 tablespoons butter
1 large white onion, finely chopped (2 cups)
6 ounces smoked ham, such as Black Forest, diced (1/4-inch dice)
1 cup low-fat Greek-style yogurt
2 tablespoons dijon mustard
6 ounces grated Emmentaler Cheese (or substitute Gruyere)
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
8 large eggs
Optional garnish of fresh snipped chives, chopped parsley, sliced scallions, sour cream or plain yogurt.

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Instructions

Cook and Grate Potatoes:
Add potatoes to a large pot of boiling water and boil them for 1/2 hour. Remove potatoes from pot and cool them in the fridge for at least two hours or as long as overnight. Once cooled, peel potatoes and grate them into a large bowl using the large holes in a cheese grater.
Saute Onions and Ham:
Melt butter in a medium skillet over medium-low heat. Add onions and cook for 5 minutes, until translucent. Add ham and cook, stirring, for 2 minutes. Scrape the mixture into the bowl with the potatoes.
Assemble the Casserole:
Preheat oven to 400°F. Add yogurt, mustard, cheese, salt, pepper and cayenne to the bowl with the potatoes, ham and onions. Toss gently to combine (I like using my hands for this) Spread potato mixture evenly into a baking dish (about 13 x 9–inch) coated with cooking spray or lightly oiled.
Bake Partially:
Bake the casserole for 25 minutes. Turn the heat up to broil and cook for 4-5 minutes longer, checking every minute, until the top is lightly browned. Turn the heat back down to 400.
Add Eggs and Finish Baking:
Remove the casserole from the oven. With the back of a tablespoon, make 8 indentations in top of the casserole. Crack 1 egg into each hole. Return dish to oven. Bake at 400° for 10-12 minutes or until egg whites are firm and yolks barely move when pan is jiggled.
Slice and Serve:
Cut into 8 serving pieces so each person gets one egg. Garnish with chives, parsley or scallions, sour cream or yogurt, if desired. Serve immediately.
Suggested sides:
For brunch or lunch, a simple green salad or steamed asparagus makes a perfect accompaniment.

Notes

Nutrition Information: We do our best to provide accurate nutrition information using an online nutrition calculator however our nutrition information should only be used as an approximation.

Prep Time: 1 hour
cooling time: 1 hour
Cook Time: 40 minutes
Category: breakfast casserole
Method: Bake
Cuisine: Swiss