This recipe reminds me of a recipe I learned to make on "that other website." It is crispy and delicious:
* Exported from MasterCook *
Rösti Benedict
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds potatoes (1 kg), preferably red skinned or yellow fleshed
1/2 teaspoon salt (2 ml)
freshly ground black pepper -- to taste
1 large green onion -- thinly sliced
4 slices bacon
2 tablespoons canola oil (25 ml)
HOLLANDAISE SAUCE
1 cup salted butter (250 ml)
3 large egg yolks
1 tablespoon milk (15 ml)
1 tablespoon freshly squeezed lemon juice (15 ml)
1 pinch cayenne
6 large eggs
snippets of fresh chives
Cover potatoes with cold water in a large pot. Bring to a boil over high heat then reduce heat and simmer, partially covered, for 20 to 25 minutes or until tender when pierced. Drain; cover with cold water. Drain again; cool completely. (Potatoes can be cooked ahead, covered and refrigerated for up to 2 days.) Peel and coarsely shred. Gently toss with salt, pepper and green onions.
Cut bacon crosswise into 1/4-inch (5-mm) lardons. Heat a large frying pan, preferably cast-iron or nonstick, over medium heat. When hot, add bacon; sauté, stirring occasionally for 5 minutes or until browned and crisp. Remove bacon from pan to a paper towel; cool slightly and toss with potatoes. Leave about a tablespoon of fat in pan, discarding rest.
Add 1 Tbs (15 ml) oil to bacon fat; heat over medium heat until very hot. Add potatoes, spreading evenly. Reduce heat to medium-low, shape cake with a spatula, pressing down lightly on shreds for even top and sides. Sauté for 12 to 15 minutes or until underside is golden brown; loosen bottom with spatula.
Place a plate over the rösti in pan and flip so rösti is removed from pan, resting on the plate, golden-side up. Add remaining 1 Tbs (15 ml) oil to pan; when hot slide rösti from plate into pan leaving golden-side up. Reshape if needed. Sauté 12 to 15 minutes or until underside is golden brown. (While it will be somewhat heavier than fresh made, rösti can be made ahead; cover and refrigerate for up to 2 days. Reheat for 10 to 15 minutes in a preheated 425°F/220°C oven or until hot and crispy.)
To make hollandaise, heat butter until quite hot but not boiling. (Use a small saucepan over low heat or microwave in a 2-cup/500 ml measuring cup for 1 to 2 minutes.) Place egg yolks and milk in blender; whirl briefly. Then, while whirling at high speed, add half of hot butter in a steady stream. Mixture appears milky. Whirl in lemon juice and cayenne, then remaining butter in a steady stream. Sauce keeps well at room temperature for an hour or more.
Over medium-low heat, break eggs into a frying pan lightly coated with nonstick spray. Cook for 5 to 6 minutes or until set, sunny-side up or turning briefly for over-easy eggs. Meanwhile cut rösti into 6 wedges; place on warmed serving plates. Top with an egg, a generous drizzle of hollandaise and a few snippets of chive. Serve right away with whole-wheat toast and fresh fruit such as melon, grapefruit and strawberries.
TIP: Any remaining hollandaise can be covered and refrigerated for up to a week. Spread like butter over hot vegetables such as cauliflower or broccoli.
Source:
"Food & Drink Spring 2008"
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* Exported from MasterCook *
Rösti Benedict
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds potatoes (1 kg), preferably red skinned or yellow fleshed
1/2 teaspoon salt (2 ml)
freshly ground black pepper -- to taste
1 large green onion -- thinly sliced
4 slices bacon
2 tablespoons canola oil (25 ml)
HOLLANDAISE SAUCE
1 cup salted butter (250 ml)
3 large egg yolks
1 tablespoon milk (15 ml)
1 tablespoon freshly squeezed lemon juice (15 ml)
1 pinch cayenne
6 large eggs
snippets of fresh chives
Cover potatoes with cold water in a large pot. Bring to a boil over high heat then reduce heat and simmer, partially covered, for 20 to 25 minutes or until tender when pierced. Drain; cover with cold water. Drain again; cool completely. (Potatoes can be cooked ahead, covered and refrigerated for up to 2 days.) Peel and coarsely shred. Gently toss with salt, pepper and green onions.
Cut bacon crosswise into 1/4-inch (5-mm) lardons. Heat a large frying pan, preferably cast-iron or nonstick, over medium heat. When hot, add bacon; sauté, stirring occasionally for 5 minutes or until browned and crisp. Remove bacon from pan to a paper towel; cool slightly and toss with potatoes. Leave about a tablespoon of fat in pan, discarding rest.
Add 1 Tbs (15 ml) oil to bacon fat; heat over medium heat until very hot. Add potatoes, spreading evenly. Reduce heat to medium-low, shape cake with a spatula, pressing down lightly on shreds for even top and sides. Sauté for 12 to 15 minutes or until underside is golden brown; loosen bottom with spatula.
Place a plate over the rösti in pan and flip so rösti is removed from pan, resting on the plate, golden-side up. Add remaining 1 Tbs (15 ml) oil to pan; when hot slide rösti from plate into pan leaving golden-side up. Reshape if needed. Sauté 12 to 15 minutes or until underside is golden brown. (While it will be somewhat heavier than fresh made, rösti can be made ahead; cover and refrigerate for up to 2 days. Reheat for 10 to 15 minutes in a preheated 425°F/220°C oven or until hot and crispy.)
To make hollandaise, heat butter until quite hot but not boiling. (Use a small saucepan over low heat or microwave in a 2-cup/500 ml measuring cup for 1 to 2 minutes.) Place egg yolks and milk in blender; whirl briefly. Then, while whirling at high speed, add half of hot butter in a steady stream. Mixture appears milky. Whirl in lemon juice and cayenne, then remaining butter in a steady stream. Sauce keeps well at room temperature for an hour or more.
Over medium-low heat, break eggs into a frying pan lightly coated with nonstick spray. Cook for 5 to 6 minutes or until set, sunny-side up or turning briefly for over-easy eggs. Meanwhile cut rösti into 6 wedges; place on warmed serving plates. Top with an egg, a generous drizzle of hollandaise and a few snippets of chive. Serve right away with whole-wheat toast and fresh fruit such as melon, grapefruit and strawberries.
TIP: Any remaining hollandaise can be covered and refrigerated for up to a week. Spread like butter over hot vegetables such as cauliflower or broccoli.
Source:
"Food & Drink Spring 2008"
- - - - - - - - - - - - - - - - - - -
Don't wait too long to tell someone you love them.
Billy
Billy
