Euro Potato Roesti and Bacon Scrambled Eggs
The creamiest scramble of eggs and bacon topping the crispy exterior and creamy interior of a classic potato rösti. Think shredded hash browned potatoes, but in pancake form!
Ingredients
Rösti
- 3-4 medium Yukon Gold or other yellow fleshed or starchy potato this should be enough for 2 people. But depending on the pan, it may make less actual rösti
- 4-5 tbsp butter
- 1 tsp kosher salt or more to taste
- 1/4 tsp cracked black pepper
- 1/8 tsp white pepper
- good pinch of nutmeg
Scrambled Eggs
- 5 extra large eggs
- 2 strips of bacon
- butter
- 1 tbsp cream or creme fraiche per person
- kosher salt and cracked pepper
Instructions
Rösti
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Peel potatoes. Using the large holes of your box grater, grate all the potatoes into a bowl. Squeeze all the shredded potatoes in a tea towel to remove any excess liquids. Return to the bowl and sprinkle with 1 tsp salt to taste, as well as a pinch of nutmeg.
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Using an 6-8" sauté pan, heat 2 tbsp butter at med-high heat. You can also use a crepe pan, as the edges are low, and will make for easy removal.
When bubbling, add 1/2 the potato mixture and toss about in the butter until evenly coated. Press down into a pancake. It should be about 1/2 inch thick. If using a larger pan, do not go to the edges with the potato- leave at least 1 inch edge around.
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Drop the heat to medium and cook for 3 minutes. Partially cover and cook for another 4 minutes. This time will be increased if making larger, thicker rösti.
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Check to see if the bottom is turning golden but not scorched. When so, loosen with a small offset spatula all around, till completely loosened.
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Slide onto a plate. Using a second plate to cover the rösti, flip the rösti onto the second plate.
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Add another tbsp of butter to the pan and swirl around. Slide the pancake back into the pan. Cook for another 4-5 minutes or until second side is golden. Slide onto a plate and sprinkle more salt and pepper to taste.
Again, this will take longer with larger, thicker rösti. Make sure the heat isn't cooking the outside too fast before the inside can cook through.
They can be kept warm on a baking sheet in 200F oven till the eggs are ready.
Leftover Rösti can be refrigerated and reheated in a skillet the next day.
Scrambled Eggs
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Whip the eggs in a bowl. Add 3 tbsp of cream, as well as 1/2 tsp salt and pepper, or to taste.
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Take your bacon and slice into 1/2" pieces. Add to a pan brought up to medium heat (the closer to medium the better- bacon cooks more evenly at a lower temperature).
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Sauté until cooked but not overly crispy. If the finished bacon resulted in black bits throughout the pan, use a paper towel to wipe these away. Also remove most of the bacon fat, if a lot was rendered. Add 2 tbsp butter to the pan, separating the cooked bacon evenly throughout the bottom of the pan.
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Add the eggs. Ensure that the heat is at medium low.
Let set for 20-25 seconds, depending on how full the pan is. Slowly, use a spoon to stir the eggs and bacon up, pushing from the outside in, and swirling the uncooked portion to the outside.
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When everything is just starting to cook into firm curds, get ready to remove from the heat. Now, this is for those of us who love their eggs creamy. Eggs continue to cook even when off the heat. That's why I don't mind removing my portion now. For those who need to cook their eggs longer, keep up the swirling for another 30 seconds or so. You'll know.
But don't cook much longer, or else the dreaded rubberiness may be your result!
Recipe Notes
This recipe is more about method than actual portions. I leave it up to you to decide how much to use for each section. You don't want your pancake to be thicker than 1/2" or else you run the risk of scorching the outside before the inside is cooked through. The larger your pan, the thicker you may go. But no larger than an 8 inch pan is best.
You can use the method of preparing these eggs for a brilliant herbed egg dish. Finely chopped fresh herbs, such as chives, tarragon, parsley, dill and thyme can be added to the mixture before cooking. Again, it is the cooking of them at a low temp that will result in the creaminess that is so divine!