Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Tuesday, January 04, 2011

Cooking Light ~ New Year... New Food

For our January Cooking Light Virtual Supper Club, we decided to welcome in the new year... with a 'New Food'. I have learned through my Pomodori eVino adventure, how fun it is to try something new.
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)
Cooking spray
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!

Y'all enjoy~
Sandi

11 comments:

Kat said...

Yum! That looks really really good!

Hugs,
Kat

bellini valli said...

I have been wanting to make this baked dish for a while Sandi. So glad you enjoyed it and brought it aling to our Virtual Supper Club. It was a perfect choice!

Tanna at The Brick Street Bungalow said...

That looks yummy! The turnips add an interesting twist!

Sandi McBride said...

Yeah, but where are the greens?
Sandi

nanny said...

That looks sooooo good!!!!

Mary Ann said...

I really have been wanting to try this recipe ever since I saw it in CL a year ago. I'm glad you enjoyed it- It looks fabulous!

Jamie said...

This looks so good Sandi. I love baked egg dishes like this. Thanks for sharing and Happy New Year!

Char said...

i've seen baked egg dishes everywhere - that sounds like a great variation on one.

bella (roz) said...

May I add the Cooking Light recipe that I just posted today on my blog, even tho I don't officially start in the group until February? Also, please stop by and share a healthy post of your choice from any date on my blog hop too. Looking forward to getting to know you and read your great blog! Roz over at La Bella Vita

Rike said...

It looks really good, but I wonder, why use packaged hash browns? Couldn't I just use homemade ones?

Helene said...

I think my family would love this for breakfast. Nice dish.

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