Name: Rösti Casserole With Baked Eggs
Yield: 4 servings
Ingredients: 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 Gruyere 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; Chopped fresh chives (optional); Freshly ground black pepper (optional)

Servings: persons

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 Gruyere 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
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

1
Preheat oven to 400u00b0.
2
Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere 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 400u00b0 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 400u00b0 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rösti Casserole With Baked Eggs

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