I recently had a "tickle my tastes buds"experience at my good friend's birthday breakfast, at a local restaurant we went to. They were serving a warm potato rösti with smoked salmon on top. Although it was my husband's breakfast plate I found myself taking bite after bite. I had this delicious potato dish before but it was never as good as it was at that moment. I just knew I had to replicate this at home. I found this recipe on a past issue of the LCBO's Food & Drink Magazine and they were serving it with a fried egg sunny side up. I made it one night soon after, and my husband and I just stared at each other after we took the first bite. We knew we were in "it's heaven" territory. There is just something about soft warm crispy potatoes that are both addicting and satisfying. Needless to say, the meal was done in no time at all.

Adapted from "Rösti Benedict" recipe from the LCBO's "Food & Drink" Magazine (issue Spring 2008)

Serves 4

Rösti Ingredients:
  • 2 lb (1 kg) yellow fleshed potatoes, quartered
  • coarse salt
  • freshly cracked black pepper
  • 2 green onions, chopped
  • 2 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • 2 tbsp butter or margarine
  • 4 eggs (cooked sunny side up)

Tomato salad Ingredients:

  • 4 medium tomatoes, cut into wedges
  • 1 cup mixed greens, roughly chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
1. Cook the potatoes in a pot of boiling water for about 20-25 minutes or until tender. Peel the potatoes if you wish. Make sure to lightly salt the water. Drain the potatoes, place them back in the pot and cover with cold water. Drain again and let it cool completely before going to the next step.

2. Coarsely shred the potatoes and gently toss with salt, pepper, chopped green onions, and the parsley. Heat 1 tbsp of oil and butter into a large non-stick pan on medium heat, and place the potatoes into the pan. Start to shape the potatoes into a circular shape, pressing down using a spatula. Cook for 12-15 minutes or until golden brown on the bottom.

3. Flip the rösti by placing a large plate on top of the pan and flipping the pan over. Add in the remaining oil and butter and then slide the rösti back into the pan. Cook for another 12-15 minutes on the other side or until done. Start to fry the eggs in another non-stick skillet. This should take around 5 minutes.

4. In a bowl, combine the tomatoes and the chopped mixed greens. Lightly toss it together with the balsamic vinegar and the olive oil. Serve along side the warm rösti, and make sure to have a lot of ketchup or brown sauce on hand.


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