Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
Recipe information
Yield
4 Servings
Ingredients
2
1
1
½
1
2
1
1
2
6
2
Preparation
Step 1
Preheat oven to 400°. Grate potatoes on the large holes of a box grater. Transfer to a fine-mesh sieve and add onion; squeeze to expel as much water from potatoes as possible. If you want, wrap in a kitchen towel to help soak up the excess water. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper; toss to combine.
Step 2
Heat ¼ cup oil in a large ovenproof nonstick skillet over medium-high. Add potato mixture and press firmly into an even layer. Cook, shaking pan a few times (potatoes may stick at first, but just keep going; they will release), until deeply browned underneath (carefully lift with a spatula to peek), 8–10 minutes. Transfer to oven; bake until rosti is cooked through (pluck a bit off the top and taste for doneness), 18–20 minutes.
Step 3
Meanwhile, whisk garlic, lemon juice, mayonnaise, mustard, and remaining ¼ cup oil in a large bowl until smooth. Whisk in 2 Tbsp. Parmesan and season with salt and pepper. Set dressing aside.
Step 4
When rosti is cooked through, remove from oven and evenly crack eggs on top; season with salt and pepper. Bake until eggs are just set, 10–12 minutes.
Step 5
Add arugula to reserved dressing and toss to coat. Top rosti with salad.
Leave a Review
Reviews (25)
Back to Topthis was great and provided a tasty basis for a weeknight dinner. I served it with some guanciale, shaved pecorino, dressed basil (left out the mayo in the dressing) and fried eggs and it was delicious! Would make again.
A
Japan
7/16/2022
This was ok. I expected it all to come together and be more interesting as a whole. But it was pretty bland — let's be real, it's just baked potatoes and onions. We had to dunk a lot of hot sauce on it.
CJ
San Diego
11/7/2021
This is delicious. I’ve made it three times. It’s great for doubling when you have company. I started leaving the Mayo out of the dressing and enjoy it more.
Anonymous
Los Angeles, CA
5/30/2021
I only made the Rosti part of this recipe. I will be holding onto this recipe for its versatility. I put asparagus spears in the oven at the same time as the Rosti. They were done at the same time, though without the eggs I think total time in the oven was about five minutes less. We had it with smoked salmon and gravlax sauce. Topped it all with chives, capers and more dill.
Toskan
NY, NY
4/20/2021
I have potatoes to use up, and frankly wasn't expecting much from this. Well, I still have potatoes and will be making this again in a few days. It was fantastic, and yes, stupid simple. I used a bag of spinach, not arugula, and will by more spinach for the next round. The wife's add was pancetta (like sprinkles) and I'll snip chives over mine so it's more onion forward, but as it stands, it's excellent.
Pattie
NJ
4/4/2021
This was delicious! A few tweaks: I switched the potatoes to the broiler for about 5 minutes before putting the eggs on. I then switched back to the oven to cook the eggs. This allowed for crispy potatoes on both the top and bottom of the dish, while remaining “potatoey” in the middle. I also added extra veggies to the salad - cherry tomatoes and julienned green peppers - to make the dish feel a little more like a meal. I’d definitely do this again!
Amy
San Francisco, CA
3/26/2021