Our Veggie Recipe of the Week: Rösti Casserole with Baked Eggs

This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colourful mixed greens salad. Give it a go and let us know how you get on. 

Ingredients

1 1/4 cups fat-free Greek-style yoghurt

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

Chopped fresh chives (optional)

Freshly ground black pepper (optional)

Method

1) Preheat oven to 400°.

2) 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. 

3) Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. 

4) Bake at 400° for 30 minutes or until bubbly. Remove from oven. 

5) 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. 

6) Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. 

7) Garnish with additional chives and black pepper, if desired. Serve immediately.

Thanks to My Recipes for this weeks dish: http://bit.ly/1JeH6MS