The Whole Dish Blog: One-pot dish pairs eggs, potatoes
Eggs and milk are my barometer for grocery shopping.
As long as I’ve got a dozen eggs and a half-gallon of milk (and half-and-half for coffee) in the fridge, my family can eat from the pantry and freezer. When my sister gifted me with 18 eggs gathered from an acquaintance’s home flock of hens — on top of the dozen eggs I already had — I figured I could stave off the store for yet another week.
It does mean dinners likely incorporate eggs. Last week, it was frittata with chicken, mushrooms and Swiss cheese, an unholy omelet formula carried over from my teen years working at the Oregon coast’s answer to Original House of Pancakes. More sophisticated than those plates of hash is this take on breakfast for dinner, pairing potatoes and eggs in a one-pot meal, courtesy of Tribune News Service.
Fried Eggs With Parmesan and Potato Roesti
2 1/2 pounds Yukon Gold potatoes, peeled and shredded, see note
1 1/2 teaspoons cornstarch
1 1/4 teaspoons table salt, divided
1/8 teaspoon plus 1/8 teaspoon pepper, divided
6 tablespoons unsalted butter, divided
8 large eggs
2 teaspoons vegetable oil
1 ounce Parmesan cheese, grated (1/2 cup)
Note: For best result, use the large holes of a box grater to grate the potatoes and grate them lengthwise into long shreds.
Place the potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain, leaving potatoes in colander.
Wipe bowl dry. Place one-third of potatoes in center of a dish towel or several layers of paper towels. Gather towel ends together and twist tightly to squeeze out as much moisture as possible. Transfer potatoes to now-empty bowl and repeat process with remaining potatoes in 2 batches. Sprinkle the cornstarch, 3/4 teaspoon of the salt and 1/8 teaspoon of the pepper over potatoes. Using hands or fork, toss ingredients together until well blended.
Melt 2 1/2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Add potato mixture and spread into even layer. Cover and cook for 6 minutes. Uncover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, for 8 to 10 minutes.
Shake skillet to loosen roesti and slide onto large plate. Add 2 1/2 tablespoons butter to skillet and swirl to coat. Invert roesti onto second plate and slide roesti, browned side up, back into skillet. Cook, occasionally pressing down on roesti, until bottom is well browned, for 8 to 10 minutes. Transfer roesti to cutting board and let cool slightly while making eggs. Wipe skillet clean with paper towels.
Crack eggs into 2 small bowls, 4 eggs per bowl, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Heat oil in now-empty skillet over medium heat until shimmering. Add remaining 1 tablespoon butter to skillet and quickly swirl to coat skillet. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 2 minutes.
Remove skillet from heat and let sit, covered, for about 2 minutes for runny yolks (white around edge of yolk will be barely opaque), for about 3 minutes for soft but set yolks and for about 4 minutes for medium-set yolks. Slide eggs onto roesti, sprinkle with the Parmesan cheese and season with salt to taste. Cut into wedges and serve.
Makes 4 servings.
— Recipe from “The Complete One Pot” by America’s Test Kitchen.