Rösti with Fried Eggs
Rösti with Fried Eggs might be just the main course you are searching for. One portion of this dish contains roughly 18g of protein, 31g of fat, and a total of 465 calories. This gluten free and fodmap friendly recipe serves 4. Head to the store and pick up pepper, eggs, butter, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Place potatoes in a large saucepan,add cold water to cover, andseason generously with salt. Bringto a boil; reduce heat and simmeruntil the tip of a paring knife slideseasily about 1/2" into potatoes, 8-10minutes.
Drain potatoes and letcool. Chill until firm, about 2 hours.
Preheat oven to 300°F. Peelpotatoes. Using the large holes ofa box grater, grate potatoes. Melt4 tablespoons butter in a 12" ovenproofskillet over medium-low heat.
Addpotatoes. Season with salt andpepper; press gently to compact.Cook, occasionally shaking panto loosen, until bottom is goldenbrown and crisp, 15-20 minutes.
Slide rösti onto a plate. Carefullyinvert skillet over plate and flip toreturn rösti to pan, browned sideup. Dot 1 tablespoon butter around edge,allowing it to melt around andunder rösti. Season with salt andpepper and cook until secondside is golden brown and centeris tender, 10-15 minutes longer.
Top rösti with cheese and bakeuntil cheese melts, 5-8 minutes.
Meanwhile, melt remaining 1 tablespoonbutter in a large nonstick skillet overmedium-low heat. Crack eggs intoskillet and cook until whites are justset, about 4 minutes.
Cut rösti into quarters, top witheggs, and garnish with parsley.