But~ because of that, it was a little more difficult to find a 'new' food for me. I searched the Recipes at Cooking Light... and found just the thing.
Sort of anyway!
I have never made a Rösti. That would be the perfect recipe! Once I looked at the recipe closely... I realized it is a fancy hash brown casserole. Once again good home southern cooking that is based on European dishes.
This Rösti makes a great breakfast casserole. After the potatoes and turnips are baked, eggs are cracked into small indentations on the top. The baked eggs make a beautiful presentation and a complete meal.
Rösti Casserole with Baked Eggs
1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
8 large eggs.
Preheat oven to 400°. Combine yogurt and flour in a large bowl, stirring well. Add turnip, 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. Serve immediately.
Rösti seemed like just the thing for our Virtual Supper Club.
Now let's see what everyone else has brought for our New Year ~ New Food Feast!
Jamie is baking bread with a Fontina Beer Bread
Val is trying her had with some Quinoa
MaryAnn has the main dish with a Minestrone Soup.
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!