Emmental and Onion Rösti with Fried Egg and Crispy Bacon
In other words, this is basically the biggest and best hash brown you've ever eaten. A bit of a labour of love, save this recipe for a weekend when you have a bit more time and a bit more of an excuse to indulge in the joys of caramelised onions and gooey emmental cheese all encased in buttery, crispy potato.
I made this recently for brunch as we had guests over and the idea was to jazz up the traditional English breakfast. The reaction was great with clean plates and full bellies all round. I recommend you serve condiments alongside this dish as the rösti is great for dipping - tomato ketchup, English mustard or brown sauce all work well!
Emmental and Onion Rösti with Fried Egg and Crispy Bacon
Serves 4
4 medium waxy potatoes (about 650g)
Olive oil for frying
50g butter
2 onions, sliced
100g Emmental, grated
200g smoked bacon lardons
4 medium free-range eggs
Cook the potatoes (whole) in a pan of boiling water for 15 minutes until nearly tender, then put in cold water for 5 minutes to cool. Drain, pat dry with kitchen paper, then chill in the freezer for 15 minutes.
In a small saucepan, heat a glug of oil and 30g butter. Add the onions and gently fry for 25-30 minutes until caramelised. Heat the oven to 120°C/100°C fan/gas ½.
Grate the cooled potatoes into a bowl and season with salt and pepper. Divide into 8 equal rounds. In a large frying pan, heat the remaining butter and a splash of oil. Put 4 of the potato rounds into the pan and use a spatula to flatten. Top each with equal amounts of the caramelised onion and grated emmental. Fry for 4-5 minutes, then top with the remaining 4 potato rounds to sandwich the filling. Flatten again, then carefully flip the röstis and cook for 4-5 minutes until golden and crisp and the cheese has melted. Put the röstis on a plate in the oven to keep warm.
Turn up the heat on the pan and fry the lardons for 5-10 minutes until golden and crisp, stirring, then transfer to the rösti plate in the oven.
Add more oil to the pan if needed. When hot, crack in 4 eggs and fry to your liking. Serve each rösti topped with a fried egg and the lardons on the side.
I made this recently for brunch as we had guests over and the idea was to jazz up the traditional English breakfast. The reaction was great with clean plates and full bellies all round. I recommend you serve condiments alongside this dish as the rösti is great for dipping - tomato ketchup, English mustard or brown sauce all work well!
Emmental and Onion Rösti with Fried Egg and Crispy Bacon
Serves 4
4 medium waxy potatoes (about 650g)
Olive oil for frying
50g butter
2 onions, sliced
100g Emmental, grated
200g smoked bacon lardons
4 medium free-range eggs
Cook the potatoes (whole) in a pan of boiling water for 15 minutes until nearly tender, then put in cold water for 5 minutes to cool. Drain, pat dry with kitchen paper, then chill in the freezer for 15 minutes.
In a small saucepan, heat a glug of oil and 30g butter. Add the onions and gently fry for 25-30 minutes until caramelised. Heat the oven to 120°C/100°C fan/gas ½.
Grate the cooled potatoes into a bowl and season with salt and pepper. Divide into 8 equal rounds. In a large frying pan, heat the remaining butter and a splash of oil. Put 4 of the potato rounds into the pan and use a spatula to flatten. Top each with equal amounts of the caramelised onion and grated emmental. Fry for 4-5 minutes, then top with the remaining 4 potato rounds to sandwich the filling. Flatten again, then carefully flip the röstis and cook for 4-5 minutes until golden and crisp and the cheese has melted. Put the röstis on a plate in the oven to keep warm.
Turn up the heat on the pan and fry the lardons for 5-10 minutes until golden and crisp, stirring, then transfer to the rösti plate in the oven.
Add more oil to the pan if needed. When hot, crack in 4 eggs and fry to your liking. Serve each rösti topped with a fried egg and the lardons on the side.
Comments
Post a Comment