Potato and Beet Rösti with Poached Eggs

Name: Potato and Beet Rösti with Poached Eggs
Yield: Makes 4 servings
Cuisine: Swiss
Ingredients: Sea salt and freshly ground pepper; Unsalted butter, 3 tablespoons; Large eggs, 4, poached; Truffle salt, ¾ teaspoon; Golden beets, ½ lb (250 g), peeled; Yukon gold potatoes, 1 lb (500 g); Fresh chives, 2 tablespoons finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

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

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