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Rösti with Eggs and Carrot Sabayon
Rösti with Eggs and Carrot Sabayon
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Rösti with Eggs and Carrot Sabayon

Preparation
30 MIN
Cooking
30 MIN
Servings
6
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Ingredients

RÖSTI

CARROT SABAYON

FRIED EGGS

Preparation

RÖSTI

  1. Grate the potatoes onto a clean tea towel (you will need 1 litre/4 cups grated potatoes). Wring out the liquid by wrapping the potatoes in the towel and twisting it over the sink.
  2. In a bowl, combine the potatoes and green onions. Season with salt and pepper.
  3. Heat the butter and oil in two large non-stick skillets over medium heat. Divide the potato mixture into 3 pancakes per skillet, pressing each pancake lightly together. To shape perfectly round rösti, press the mixture into an 8-cm (3/4-inch) cookie cutter. Fry the rösti for 8 minutes over medium heat. Carefully flip the rösti. Continue frying until tender and golden, about 8 minutes. Add butter as needed. Keep warm.

CARROT SABAYON

  1. In the top part of a double boiler, off the heat, whisk together the carrot juice, lemon juice and egg yolks. Season with salt and pepper. Place the double-boiler over a pot of simmering water and whisk constantly until the sauce is thick and creamy. Cover with plastic wrap. Set over a saucepan of hot (but not boiling) water.

FRIED EGGS

  1. Melt the butter in a large non-stick skillet over medium heat. Fry the eggs in the butter until the whites are set and the yolks warm, about 5 minutes.
  2. Top each rösti with a fried egg and drizzle with sabayon. Garnish with Parmesan shavings and chives.

Comment

  1. I was just wondering if I could freeze left overs? Thank you so much and Merry Christmas to everyone!!

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