Potato, bacon and poached egg

Potato, bacon and poached egg

Published on July 1, 2015 | In | By
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    • Prep Time
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DSC4151Moving from Stockholm, Sweden to Basel, Switzerland and taking the position as a Chef  Tournant at the Basel Hilton Hotel, I remember the discussions with a chef friend of mine about Rösti and if they should be made from raw or cooked potatoes. Well, I found out that in the western part of Switzerland, they are made from cooked potatoes and traditionally in Zurich, Rösti is made of raw shredded potatoes.Flavor, texture and tradition that’s what this meal is all about.

DSC4173What you see in the picture is a Rösti, the Swiss national dish. This meal is all about simple Swiss home cooking at its best.explain, a Rösti is nothing else then shredded potatoes, no flour, no egg, only salt, and oil. The Swiss add a little piece of butter at the end that I omitted, since I don’t think it is needed. It cannot get can get any simpler, in other words to screw this one up — you must be trying really hard. Adding bacon, you have a Berner Rösti, adding a poached egg, you have a killer breakfast.

DSC4218I prefer a Rösti made from cooked Potatoes or Gschwellti, as they are called in Switzerland.
A Rösti has to be crisp and golden on the outside and have a soft and melting awesomeness in the center. Adding melted Alpine cheese, or as in this case bacon and a poached egg, can turn a Rösti into a complete meal.

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Ingredients

  • 2 pounds of red skin potatoes (Boiled and peeled the day before)
  • 8 ounces of apple wood smoked bacon
  • 1 tablespoon of Oil
  • 4 eggs
  • Salt to taste

Instructions

  1. Boiling Potatoes: Cover the potatoes with an inch or two of cold water. Set the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to a simmer to cook the potatoes. You can test the potatoes by poking the potato with a paring knife. If the knife slides easily 3/4 to the center, the potatoes are done. It is recommended to "under cook" the potatoes a little so they still have a firm center. Drain potatoes, let them cool a little and peel.
  2. With a box shredder, shred boiled potatoes in a bowl and set aside. Cut bacon into lardons.
  3. Heat a 12" non-stick pan to a medium, add bacon and sauté until transparent, add shredded potatoes and with a wooden spoon form a cake. Cook the Rösti at a very LOW heat, once in a while stir the Rösti so the crusty part gets into the center and again form the Rösti into a cake. Add a little oil to the pan, as needed. After 20 minutes, it's time to turn the Rösti. To do so, place a plate on top of the Rösti, turn the pan and invert the cake onto the plate. Slide uncooked side into pan and finish at LOW heat for an additional 20 minutes.
  4. Poaching Eggs: In a medium sauce pot, bring water to a boil, reduce to a simmer. Working with the eggs one at a time, crack the egg into a bowl and slide the egg into the simmering water. Simmer for about 3 minutes, the egg white should be completely cooked and the egg yolk should be runny. Gently remove eggs with a slotted spoon, divide cooked Rösti into 4 servings, top with a poached egg and serve.

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