Rösti with Eggs and Carrot Sabayon
Rösti with Eggs and Carrot Sabayon
Ingredients
- 8 to 12 yellow-flesh potatoes, peeled
- 3 green onions, finely chopped
- 1/4 cup (60 ml) butter
- 1/4 cup (60 ml) olive oil
- Salt and pepper
- 1/2 cup (125 ml) carrot juice
- 1 tablespoon (15 ml) lemon juice
- 3 egg yolks
- 1 tablespoon (15 ml) butter
- 6 eggs
- Parmesan shavings, to taste
- 1 tablespoon (15 ml) fresh chives, chopped
Instructions
- Grate the potatoes onto a clean tea towel (you will need 1 litre/4 cups grated potatoes). Wring out the liquid by wrapping the potatoes in the towel and twisting it over the sink.
- In a bowl, combine the potatoes and green onions. Season with salt and pepper.
- Heat the butter and oil in two large non-stick skillets over medium heat. Divide the potato mixture into 3 pancakes per skillet, pressing each pancake lightly together. To shape perfectly round rösti, press the mixture into an 8-cm (3/4-inch) cookie cutter. Fry the rösti for 8 minutes over medium heat. Carefully flip the rösti. Continue frying until tender and golden, about 8 minutes. Add butter as needed. Keep warm.
Rösti with Eggs and Carrot Sabayon