Rosti Potatoes With Smoked Salmon And Scrambled Eggs Recipe

Name: Rosti Potatoes With Smoked Salmon And Scrambled Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 3 large Idaho potatoes (approx. 2 1/2 lbs); Salt and freshly ground black pepper, to taste; 2 tablespoons clarified butter; 6 large eggs; 2 tablespoons crème fraîche, plus more for garnish; 1 1/2 cups smoked salmon, sliced; 1 tablespoon capers; 1/4 cup red onion, minced; 1 tablespoon fresh chives, minced; 1 tablespoon fresh dill, minced

Experience a taste of Switzerland with this luxurious Rosti breakfast! Crispy golden potato cakes form the perfect base for delicate smoked salmon ribbons and creamy scrambled eggs. Elevated with vibrant capers, red onion, chives, and dill, this recipe is a simple yet elegant meal fit for a king (or queen!). Prepare for a culinary adventure that's as delicious as it is stunning.

Prep Time 20 mins

Cook Time 30 mins

Calories 421.3 kcal

Protein 31g

Rating 5.0 (1 Reviews)

Rosti Potatoes With Smoked Salmon And Scrambled Eggs

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosti Potatoes With Smoked Salmon And Scrambled Eggs

3 large Idaho potatoes (approx. 2 1/2 lbs)
Salt and freshly ground black pepper, to taste
2 tablespoons clarified butter
6 large eggs
2 tablespoons crème fraîche, plus more for garnish
1 1/2 cups smoked salmon, sliced
1 tablespoon capers
1/4 cup red onion, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced

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How to Make Rosti Potatoes With Smoked Salmon And Scrambled Eggs

Steam peeled potatoes for 15 minutes until tender. Let cool slightly.
Using a large-hole box grater, shred the potatoes.
Season shredded potatoes generously with salt and pepper. Divide into 6 equal portions and form into patties.
Heat 2 tablespoons of butter in a large nonstick skillet over medium heat.
Carefully place 3 potato cakes in the skillet and cook for 5-7 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining butter and potato cakes.
While the rosti cooks, prepare the scrambled eggs: In a heatproof bowl (or the top of a double boiler), whisk together eggs and crème fraîche. Season with salt and pepper.
Place the bowl over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water). Gently stir and fold the eggs with a rubber spatula until they are lightly scrambled and creamy but still slightly moist. (Alternatively, scramble in a pan on low heat)
To assemble, place a warm rosti on each plate.
Arrange 2 slices of smoked salmon on top of each rosti, forming a circular pattern.
Spoon scrambled eggs over the salmon.
Top with a dollop of crème fraîche.
Sprinkle with capers, red onion, chives, and dill.
Serve immediately and enjoy your luxurious Swiss breakfast!