Equipment
- box grater
Ingredients
- 2 tbsp Extra-virgin olive oil plus 1 - 2 teaspoons for cooking the eggs
- 1 cup Leeks discard the top, use the stalk portion and chop
- 2 cups Potatoes peeled and grated
- 1/2 tsp Paprika
- 1 cup Gruyere cheese shredded
- 1/4 tsp Garlic powder
- 6 oz Chicken sausage links sliced
- 8 Eggs
- 4 slices Sourdough bread toasted
- 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
- 2 tbsp Fresh tarragon
Instructions
- Heat a non-stick pan over medium heat. Once hot, add the oil and leeks, cook until they start to brown and soften. Then stir in the potatoes, paprika, cheese, and garlic powder. Season well with salt and a little pepper. Use a spatula to neatly flatten out the potatoes onto the bottom of the pan. Cook until the bottom is golden brown and crispy. Remove from the heat, place a large plate or cutting board over the top of the pan and invert the pan so the potato is on the plate. Then slide the uncooked side of the potatoes back into the pan and cook until golden brown and crispy. Then remove from the heat and leave in the pan.
- For the chicken sausage: If raw, cook in a 400 degree oven on a baking sheet to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Heat 1 to 2 teaspoons of oil (depending on how many portions you are making) in a non-stick pan over medium heat. Crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). Cook until the whites of the egg are firm and no longer runny, then gently flip the eggs over and cook for 30 seconds for over easy. Season with salt and pepper.
- Serve the eggs over the rosti with chicken sausage, toast, and raspberries. Garnish with tarragon.
Nutrition
Calories: 525kcal | Carbohydrates: 25g | Protein: 32g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 394mg | Sodium: 824mg | Potassium: 398mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 13mg | Calcium: 483mg | Iron: 5mg
Leek Gruyere Rosti
Equipment
- box grater
Ingredients
- 2 tbsp Extra-virgin olive oil plus 1 - 2 teaspoons for cooking the eggs
- 1 cup Leeks discard the top, use the stalk portion and chop
- 2 cups Potatoes peeled and grated
- 1/2 tsp Paprika
- 1 cup Gruyere cheese shredded
- 1/4 tsp Garlic powder
- 6 oz Chicken sausage links sliced
- 8 Eggs
- 4 slices Sourdough bread toasted
- 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
- 2 tbsp Fresh tarragon
Instructions
- Heat a non-stick pan over medium heat. Once hot, add the oil and leeks, cook until they start to brown and soften. Then stir in the potatoes, paprika, cheese, and garlic powder. Season well with salt and a little pepper. Use a spatula to neatly flatten out the potatoes onto the bottom of the pan. Cook until the bottom is golden brown and crispy. Remove from the heat, place a large plate or cutting board over the top of the pan and invert the pan so the potato is on the plate. Then slide the uncooked side of the potatoes back into the pan and cook until golden brown and crispy. Then remove from the heat and leave in the pan.
- For the chicken sausage: If raw, cook in a 400 degree oven on a baking sheet to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Heat 1 to 2 teaspoons of oil (depending on how many portions you are making) in a non-stick pan over medium heat. Crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). Cook until the whites of the egg are firm and no longer runny, then gently flip the eggs over and cook for 30 seconds for over easy. Season with salt and pepper.
- Serve the eggs over the rosti with chicken sausage, toast, and raspberries. Garnish with tarragon.
Nutrition
Calories: 525kcalCarbohydrates: 25gProtein: 32gFat: 34gSaturated Fat: 12gTrans Fat: 1gCholesterol: 394mgSodium: 824mgPotassium: 398mgFiber: 4gSugar: 5gVitamin A: 1590IUVitamin C: 13mgCalcium: 483mgIron: 5mg
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