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Rosti Casserole with Baked Eggs

Eggs cooked in hash browns with cheese and yogurt.

Ingredients

  • 1/2 cup plain yogurt
  • 2 tsp flour
  • 1/2 cup grated Mexican blend cheese
  • 1 Tbs butter
  • 1 Tbs chopped fresh chives saved some for garnish
  • pinch of salt and pepper
  • enough frozen shredded hash brown potatoes to layer in my dish 2 cups?
  • pinch of nutmeg
  • 2 eggs

Instructions

  • Pour the frozen shredded hash browns into a baking dish and just let them thaw there while you get everything else ready.
  • Preheat the oven to 400F.
  • Mix together the yogurt, flour, cheese, butter, chives, salt, pepper and nutmeg, then add the shredded potatoes and mix well.
  • Wipe the baking dish out and spread some butter in it. (I’d rather use butter than cooking spray but you could use that instead.)
  • Spread the potato mix into the dish and bake 30 minutes or so.
  • Take the potatoes out of the oven and push a spoon into them to make an indentation for the eggs. Crack them open and put one egg in each spot. Return to the oven and bake. Original recipe says 8 minutes but mine took 10-11 before the whites were set.
  • Garnish with chives.