Rösti Casserole with Baked Eggs

Rösti Casserole with Baked Eggs
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ¼ cups (5 ounces) shredded Gruyère cheese
  • Chopped fresh chives (optional)
  • Cooking spray
  • 1 ¼ teaspoons salt
  • Freshly ground black pepper (optional)
  • ¼ cup chopped fresh chives
  • 2 tablespoons all-purpose flour
  • + 21 more ingredients
    • ¼ teaspoon grated whole nutmeg
    • 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
    • ¼ teaspoon grated whole nutmeg
    • ½ teaspoon freshly ground black pepper
    • 1 ½ cups grated peeled turnip (about 8 ounces, 2 small)
    • 1 ¼ cups fat-free Greek-style yogurt
    • 1 ½ cups grated peeled turnip (about 8 ounces, 2 small)
    • 8 large eggs
    • 2 tablespoons all-purpose flour
    • Cooking spray
    • Freshly ground black pepper (optional)
    • 1 ¼ cups fat-free Greek-style yogurt
    • Chopped fresh chives (optional)
    • 1/3 cup butter, melted
    • ¼ cup chopped fresh chives
    • 1 ¼ cups (5 ounces) shredded Gruyère cheese
    • ½ teaspoon freshly ground black pepper
    • 1 ¼ teaspoons salt
    • 1/3 cup butter, melted
    • 8 large eggs
    • 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)

1. Preheat oven to 400°. 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 ...

View full recipe at My Recipes

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