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Rsti Casserole With Baked Eggs

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Ingredients

Adjust Servings:
1 cup sour cream
1/4 cup yogurt, greek-style
2 tablespoons all-purpose flour
1 1/2 cups yellow onions, grated
1 1/4 cups gruyere cheese, or swiss or cheddar cheese, shredded
1/3 cup butter, melted
1/4 cup fresh chives, chopped
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg
30 ounces frozen shredded hash browns, thawed (such as ore-ida)
cooking spray
8 large eggs
fresh chives, chopped

Nutritional information

386.1
Calories
225 g
Calories From Fat
25.1 g
Total Fat
13.7 g
Saturated Fat
264 mg
Cholesterol
442.4 mg
Sodium
25.8 g
Carbs
2.1 g
Dietary Fiber
2.3 g
Sugars
15.4 g
Protein
254g
Serving Size

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Rsti Casserole With Baked Eggs

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    Cuisine:

    This is a wonderful and easy brunch dish...or anytime for that matter! The potatoes get brown and crispy around the edges. I have served this with bacon or sausage for breakfast, or a simple green salad as well. You do need to keep an eye on the eggs, they can overcook fast, I check mine at 10 minutes. The hash brown portion can be made up to 2 hours ahead, keep in the fridge, but let it come back to room temp before putting in the oven. This recipe can easily be halved to serve 4. Adapted from Cooking Light, Feb. 2010.

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Rsti Casserole With Baked Eggs, This is a wonderful and easy brunch dish or anytime for that matter! The potatoes get brown and crispy around the edges I have served this with bacon or sausage for breakfast, or a simple green salad as well You do need to keep an eye on the eggs, they can overcook fast, I check mine at 10 minutes The hash brown portion can be made up to 2 hours ahead, keep in the fridge, but let it come back to room temp before putting in the oven This recipe can easily be halved to serve 4 Adapted from Cooking Light, Feb 2010 , This is a wonderful and easy brunch dish or anytime for that matter! The potatoes get brown and crispy around the edges I have served this with bacon or sausage for breakfast, or a simple green salad as well You do need to keep an eye on the eggs, they can overcook fast, I check mine at 10 minutes The hash brown portion can be made up to 2 hours ahead, keep in the fridge, but let it come back to room temp before putting in the oven This recipe can easily be halved to serve 4 Adapted from Cooking Light, Feb 2010


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    Steps

    1
    Done

    Preheat Oven to 400.

    2
    Done

    Combine Sour Cream, Yogurt and Flour in a Large Bowl, Stirring Well.

    3
    Done

    Add Onion, Cheese, Butter, Chives, 1 Teaspoon Salt, Garlic Powder, Black Pepper, Nutmeg, and Potatoes to Sour Cream Mixture and Mix Inches.

    4
    Done

    Spread Potato Mixture Evenly Into a 13 X 9inch Baking Dish Coated With Cooking Spray.

    5
    Done

    Bake at 400 For 35 Minutes or Until Bubbly. Remove from Oven.

    6
    Done

    With the Back of a Spoon, Make 8 Indentations in Top of Potato Mixture. Crack 1 Egg Into Each of 8 Indentations.

    7
    Done

    Return Dish to Oven. Bake at 400 For 12 to 14 Minutes or Until Egg Whites Are Firm and Yolks Barely Move When Pan Is Touched.

    8
    Done

    Cut Into 8 Pieces. Garnish With Additional Chives, Salt and Fresh Black Pepper, If Desired.

    9
    Done

    Serve Immediately.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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