Sunday, July 12, 2015
ROSTI CASSEROLE WITH BAKED EGGS
Shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
8 servings (serving size: 1 piece)
1 1/4 cups Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip
1 1/4 cups shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
8 large eggs
Chopped fresh chives
Freshly ground black pepper
1. Preheat oven to 200°.
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 200° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish oven. Bake at 200° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.