whoa.
it was mighty fine.
like the kind of mighty fine
that forces you to have two servings.
even if you're already full.
i changed the recipe VERY slightly.
just added an onion for a little extra flave.
still awesome without the eggs if you're not a fan.
also read about a genius making these in muffin tins
so you get more crispy edges to nom.
if my muffin tin wasn't so dinky i would have tried that...
BRILLIANT.
rosti casserole
makes 8 servings (serving size: 1 piece)
ingredients
1 1/4 cup fat free plain greek yogurt
2 T all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 small diced onion
1 1/4 cups (5 ounces) shredded gruyere cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 tsp salt
1/4 tsp grated whole nutmeg (i used ground...)
30 oz. of shredded hash brown potatoes (like simply potatoes; or buy frozen and thaw before use)
cooking sprar
8 large eggs
chopped fresh chives (optional)
freshly ground black pepper (optional)
1. preheat oven to 400°.
2. combine yogurt and flour in a large bowl, stirring well. add turnip, onion, 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 400° 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 to oven. bake at 400° 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.
Posts
