Breakfast for dinner is a near weekly occurrence at my house. This recipe for an egg and hash brown-like casserole feels like a step up from our typical scrambled eggs and waffles “brinner.” However, it’s still quick and an easy meat-less meal.
I love that the rosti recipe calls for turnips. It’s a great way to expose children to a new vegetable in a non-threatening way. You could have a child help out by shredding the turnips so they can see, feel and smell what a turnip is like.

I originally got this rosti casserole recipe many, many years ago from Cooking Light Magazine. I’ve adapted it over the years to keep it easy and more complete.
I’m not concerned about it being lower in fat, which was Cooking Light’s goal back in the ’90s and early 2000s. Fat is important to our nutrition!
What is Rosti
Rosti is a Swiss dish traditionally made from pre-cooked potatoes, grated potatoes formed into cakes and fried in butter or oil in a sauté pan until golden and crispy.
This adaptation is made as a casserole with frozen grated hashbrowns, grated fresh turnips, and baked eggs.
Ingredients and Substitutions
- Greek Yogurt whole milk or 2%: Sour cream would work well too.
- All purpose flour
- Peeled and grated turnips: you can use more hasbrowns if you don’t want to use grated turnips.
- Frozen shredded hash browns
- Shredded Gruyere cheese
- Salt – if you use Kosher salt, you need to double the salt called for in the recipe.
- Ground black pepper
- Ground nutmeg
- Eggs
Dinner Doesn’t Have to be a Crowd Pleaser
Honestly, the dish gets mixed reviews from my 3 very different eaters. It can feel challenging at times, but remember, it’s okay to serve food you want your children to learn to enjoy and not necessarily what they love right now.
Every night doesn’t have to be their favorite meal. (That’s impossible!) Try to resist cooking different meals for different family members in order to keep everyone happy.
Part of children learning to eat a variety of foods or “making do” in different eating situations is sometimes offering foods that are not their favorite, but maybe it’s their parent’s or sister’s favorite dish.
Expert Tips a Registered Dietitian: Exposure is Important
This casserole is a great way to expose children to eggs in a possibly new form. In addition to potatoes, the rösti contains turnips, cheese, and Greek yogurt. So, if someone wants to skip the egg, they are still getting carbohydrates, protein, fat, and fiber from the nutrient-packed potato mixture.
I have one child who likes to dip their bread in the egg yolk and isn’t a big fan of the potato and turnip casserole. I have another child who just eats the potato casserole and fruit, and a third child that eats it all.
Regardless, it’s a hit for the adults and a dish I’d like my children to grow into eating. We typically serve it with a mixed green salad, fruit, and toast with butter. No one leaves the table hungry.
How to Make Rösti Casserole with Baked Eggs

1. Peel the turnips and shred them using a box grater. Thaw a bag of shredded potatoes in the microwave if they haven’t thawed overnight.

2. Combine flour and Greek yogurt in a large mixing bowl.

3. Add shredded turnip, grated cheese, butter, chives (I often leave out the chives), salt, pepper, nutmeg, and thawed shredded potatoes.

4. Spread mixture into a 13 x 9 casserole dish, prepared with butter or cooking spray. Bake at 400 F for 30 minutes, until bubbly.

5. Remove from oven, and with the back of your spoon, make indentions in the mixture and put an egg in each indention. The recipe calls for 8 eggs. However, I will add the number of eggs per person eating immediately and add eggs to the leftovers later.

6. Put the casserole back in the oven. Cook for 10 – 12 minutes, depending on how much you’d like your egg yolk to be cooked. Twelve minutes will be medium-hard, and the yolk will not be runny.
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Rosti Casserole with Baked Eggs
Rosti Casserole with Baked EggsIngredients
- 1 1/4 cup Greek Yogurt whole milk or 2%
- 2 tbsp all purpose flour
- 1 1/2 cups peeled and grated turnip
- 1 1/4 cup shredded gruyere cheese about 5 ounces
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- One 30 ounce bag frozen shredded hash browns
- 8 eggs
- 1/4 cup chopped chives optional
Instructions
- Preheat over to 400 F.
- Combine Greek yogurt and flour in a large mixing bowl.
- Add grated turnips, grated cheese, salt, pepper, nutmeg, thawed hash browns and optional chives (reserving some chives to spinkle on top when you serve).
- Spread into greased 13 x 9 baking dish.
- Bake at 400 F degrees for 30 minutes.
- Remove dish from the oven, and make 8 indentions in the casserole with the back of a wooden spoon for your eggs.
- Crack 1 egg into each indention.
- Bake for about 8 more minutes until egg whites are firm or up to 12 minutes if you don't want your egg yolks runny.
- Garnish with chives(optional) and black pepper.