John Myers
Potato and Rösti Casserole
The perfect potato and rösti casserole recipe with a picture and simple step-by-step instructions.
- 100 g Cabanossi
- 1 Shallot
- 600 g Waxy potatoes
- 2 tbsp Rapeseed oil
- Salt and pepper
- Freshly grated nutmeg
- 20 g Butter
- 4 Eggs
- 1 tsp Chives fresh
- Cut cabanossi into fine cubes, peel off shallot and grate coarsely. Peel and roughly grate the potatoes. Squeeze out the potatoes and shallots well in a cloth. Preheat the oven to 220 degrees (fan oven 200 degrees).
- First fry the carbanossi in a pan until crispy. Add rapeseed oil to the pan and mix in the grated potato and shallot, fry for about 8-10 minutes, turning several times. Season well with pepper, salt and nutmeg. Put the mixture in a greased casserole dish (20 + 20 cm), distribute the butter in flakes on top. Bake in the hot oven on the middle rack for about 20 minutes.
- Use a small ladle to make 4 hollows in the rösti mixture. Beat the eggs in the hollows, sprinkle with salt and pepper. Bake the rösti casserole for another 10 minutes on the middle rack. Remove from the oven, distribute on plates and take with you Serve sprinkled with chives.
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