You know how I love my breakfast...
I was going through my old recipes the other day and came across one from a dear friend of mine, Erika. Erika was a strong German lady who loved life, and loved to cook. She was the life of a party, and could tell a story in such away that she would have you rolling on the floor dying of laughter! (Don't you love people like that?) Her food was home cooked German food that was delisous and hearty. Big dishes, family style... just wonderful, simple food.
We lost Erika several years back and just seeing her recipes brought back all kinds of fond memories of the times we spent together. So, to honor Erika and to have her food live on I re-created her wonderful dish called Rosti.
Rosti is a dish from the German speaking side of Switzerland. Erika said that she got the recipe from a distant cousin. It is typically served as a main dish for lunch or dinner, but today we are making it our breakfast...and it is just perfect! Erika said she liked it best that way as well. It is a dish of crispy, golden, pan-fried potatoes (shredded or cubed) formed into a wide, flat cake. Usually topped with toppings. Today we are using cheese, bacon, tomatoes and herbs as our toppings..YUM!
It's easy to make and hearty enough to stand alone, or add a nice piece of toasted wheat bread along side. You will need an oven proof skillet for this recipe as you will be using both the stove top and the broiler. I used a cast iron skillet and it worked perfectly.
I amended her recipe just a tad taking some help from the market with frozen cubed potatoes with onions and peppers, and using an egg white to lighten things up a bit. Oh, and a low-fat chesse helps cut down the calories as well, but you still get that cheesy goodness we all crave. If you want to keep this original, feel free to cube up your own potatoes, throw in some onions and bell pepper and you will have the same result.
What is your favorite way to cook breakfast potatoes?
Enjoy your breakfast!
adapted from Erika B.
1 egg white
1 medium zucchini, shredded
2 sliced of bacon, cooked and crumbled
1 t fresh oregano
¼ t salt
¼ t pepper
4 c frozen cubed breakfast potatoes with onions and peppers
3 t canola oil
½ c reduced fat cheddar cheese
1 c cherry tomatoes, halved
In a large bowl beat together egg and egg white. Stir in zucchini, bacon, regano, salt & pepper, and potatoes.
In a large oven proof skillet heat your oil of medium high heat. Spread the potato mixture in the skillet evenly. Cook for 8-10 minutes, or until bottom is browned. Place the skillet under the broiler about 5 inches from the heat and broil 2-3 minutes until the top becomes firm and browned. Top with cheese and broil for 1-2 minutes more or until cheese melts.
Top with tomatoes and extra oregano. Cut into 4 sections and serve immediately.
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