Ivy Manning

Potato and Beet Rösti with Poached Eggs

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)
Weeknight Vegetarian

By Ivy Manning

Published 2015

  • About

Rösti are crisp, pan-fried potato cakes from Switzerland. I like to add a root vegetable, like the beets here, to mine for flavor and nutrients. Serve the rösti topped with poached eggs for a perfect breakfast-for-dinner meal.

Ingredients

  • Yukon gold potatoes, 1 lb (500 g)
  • Golden beets, ½ lb</

Method

  1. Preheat the oven to 200°F (95°C). Bring a saucepan of water to a boil. Add the unpeeled potatoes and boil until softened, 7 minutes. Drain and let cool for 5 minutes. Shred the potatoes on the large holes of a box grater or in a food processor with the shredding