SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG

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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

Zualfqarali Cahndio
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This recipe is a waste of ingredients. I would not make it again.


M R N
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I'm sorry, but this recipe is just plain bad. I would not recommend it to anyone.


Shihubi Adam
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This recipe is not worth your time. There are much better recipes out there.


Shepherd Chisale
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I would not recommend this recipe. It's a lot of work for a mediocre dish.


juan carlos diaz
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This recipe was a disappointment. The rosti was dry and the poached eggs were runny.


Ghulam Mustafa Ghulam Mustafa
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I'm not a fan of this recipe. The rosti is too greasy and the smoked salmon is overpowering.


Partima Shrestha
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This recipe is just okay. The rosti is bland and the smoked salmon is too salty.


Haron Lagat
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My poached eggs were overcooked. I think I'll try again with a lower heat setting.


Usman Ali Ali
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I'm not sure what I did wrong, but my rosti was not crispy at all. It was more like a pancake.


Martin Maina
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This recipe is a bit time-consuming, but it's worth it. The rosti is so flavorful and the poached eggs are cooked perfectly.


Bot id 3
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I used smoked trout instead of smoked salmon. It was just as good!


Akky Ak
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I added some chopped chives to the rosti batter for extra flavor. It was a great addition!


TP Pakistan
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I'm not a big fan of poached eggs, so I substituted a fried egg instead. It was still delicious!


Lyn Slim
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This recipe is a great way to use up leftover potatoes. I always have a few leftover potatoes after making mashed potatoes or roasted potatoes, and this is the perfect way to use them up.


Mosaruf Khan
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I love the combination of flavors in this dish. The rosti is crispy and savory, the smoked salmon is salty and smoky, and the poached egg is rich and creamy. It's all perfect together!


Regi Na
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This dish is absolutely delicious! The rosti is crispy and flavorful, and the smoked salmon and poached egg are the perfect accompaniments. I will definitely be making this again!


Brentley Mcgregor
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I love this recipe! It's so easy to make and it's always a hit with my family and friends. The rosti is the perfect base for the smoked salmon and poached egg, and the whole dish is just so flavorful. I highly recommend it!


kavreli suresh
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This recipe is a keeper! I've made it several times now and it always turns out perfectly. The rosti is crispy and flavorful, and the smoked salmon and poached egg add a delicious touch. I highly recommend this recipe!


mohammed shah alam
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I made this dish for brunch this morning and it was a hit! Everyone loved it, even my picky kids. The rosti is so easy to make, and the poached eggs are always a crowd-pleaser. I will definitely be making this again!


David Stacy
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This Swiss Rosti with smoked salmon and poached egg is a real treat! The rosti is crispy on the outside and fluffy on the inside, and the combination of flavors is just perfect. The smoked salmon adds a lovely salty flavor, and the poached egg is the