These rösti-egg muffins are great during Easter, but also as a side dish for dinner. Potato bowls with an egg, delicious!
Made by Véronique
Published at 2019-04-13, this recipe is for 8 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit and coat the muffin tin with oil. Peel and finely grate the potatoes. Squeeze as much liquid from the grated potatoes as possible and add to a bowl.
Peel and finely chop the shallot and add it to the grated potatoes. Add an egg along with a handful of grated cheese. Season with pepper and salt and add a large tablespoon of flour.
Divide the potato mixture over 8 muffin tins and use your fingers to create a small bowl of potatoes.
Bake the rösti 'bowls' about 10 minutes in the pre-heated oven. Add a small egg in every rösti bowl and bake for another few minutes in the oven. The exact time depends on how you like your egg.
Use a spoon to transfer the muffins out of the tin, if you coated the tins with oil it should be easy. Season the eggs with some more pepper and salt and garnish with chives or parsley. Enjoy!
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