Healthy Recipes Ingredients Healthy Vegetable Recipes Vegetable Rösti with Poached Eggs Be the first to rate & review! Swiss rösti are traditionally made with only potatoes, but you can use other veggies, too, particularly parts of ones you may typically discard: cabbage and cauliflower cores, broccoli stems and the ribs of dark leafy greens. Poached eggs give the dish staying power. By Ivy Manning Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie Active Time: 55 mins Total Time: 55 mins Servings: 4 Nutrition Profile: Nut-Free Dairy-Free Soy-Free Vegetarian Low-Calorie Jump to Nutrition Facts Ingredients 3 cups grated firm vegetables, such as cabbage and cauliflower cores, broccoli stems, sweet potatoes and/or finely chopped stems of dark leafy greens 1 teaspoon salt 6 large eggs, divided 2 medium russet potatoes ¼ cup all-purpose flour 3 scallions, finely chopped 1 teaspoon granulated garlic ½ teaspoon ground pepper 4 tablespoons extra-virgin olive oil, divided ¼ cup distilled white vinegar Directions Preheat oven to 200°F. Toss grated and/or chopped vegetables with salt in a large bowl. Pile in the center of a clean kitchen towel, gather up the ends and twist them together, squeezing to remove as much excess moisture as possible. Whisk 2 eggs in the bowl, then stir in the squeezed vegetables. Grate potatoes on the large holes of a box grater and place in another large bowl. Add enough cold water to cover by several inches and swish to release excess starch from the potatoes. Drain. Twist the shredded potatoes in the towel and squeeze out all the excess moisture. Add to the bowl with the vegetables. Stir in flour, scallions, granulated garlic and pepper. Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Using 1/2 cup of the vegetable mixture for each, spoon 4 portions into the pan, flattening to 3 1/2- to 4-inch cakes. Reduce heat to medium-low and cook, flipping once, until golden brown, about 4 minutes per side. Transfer the rösti to a baking sheet and keep warm in the oven. Repeat with the remaining 2 tablespoons oil and vegetable mixture. To poach the remaining 4 eggs, break each into a small bowl. Fill a large, straight-sided skillet or large pot with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time. Cook for 4 minutes for soft-set, 5 minutes for medium-set and 8 minutes for hard-set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute. Serve the poached eggs on the rösti. Originally appeared: EatingWell Magazine, April 2022 Rate It Print Nutrition Facts (per serving) 369 Calories 21g Fat 31g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 rösti & 1 egg Calories 369 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 3g 11% Total Sugars 3g Protein 14g 28% Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 279mg 93% Vitamin A 4171IU 83% Vitamin C 19mg 21% Vitamin D 62IU 16% Vitamin E 3mg 18% Folate 83mcg 21% Vitamin K 49mcg 41% Sodium 541mg 24% Calcium 83mg 6% Iron 3mg 17% Magnesium 42mg 10% Potassium 647mg 14% Zinc 2mg 18% Vitamin B12 1mcg 42% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved