Rosti Casserole with Baked Eggs
A potato and turnip hasbrown-like casserole topped with baked eggs. A wonderful breakfast for dinner meal!
Servings: 8
Ingredients
- 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.