Gordon Ramsay always has a few tricks up his sleeve for using leftover potatoes, leek and gruyere rosti recipe with Fried Eggs and that Alpine dish is one of his
Gordon Ramsay always has a few tricks up his sleeve for using leftover potatoes, leek and gruyere rosti recipe with Fried Eggs and that Alpine dish is one of his favorites.The Swiss will sometimes flavor their roosts with bacon, onion or even apple, but he like to add leeks, to make a kind of cheesy, European take on bubble and squeak. This would make a light supper with a green salad, or, moulded into separate patties, goes really well with roast chicken or grilled chops. Frying with butter gives a richer flavor, but you have to be careful it doesn’t burn. By adding a splash of oil to the butter as you cook the potato cake, you raise the butter’s burning point, meaning you can get a better color on the potato without compromising the flavor.
500g waxy potatoes, e.g. Maris Piper or Charlotte, of a similar size
3 tbsp olive oil, plus a little extra for the eggs
About 40g butter
1 leek, trimmed and finely shredded
60g Gruyere cheese, grated
Sea salt and freshly ground black pepper
Tarragon leaves, to garnish
Parboil the potatoes in boiling salted water until turning tender but not soft (about 10 minutes if using 2 medium potatoes). Remove, drain thoroughly and leave to cool (you can leave until completely cooked and chill overnight if you have time).
Meanwhile, heat a tablespoon of the oil and a knob of the butter in a pan. Sauté the leeks for 3–4 minutes until soft but not colored; season to taste.
When the potatoes are cool enough to handle, peel off the skin and coarsely grate the flesh. Pat dry with kitchen paper or a clean tea towel.
Gently mix the grated potato with the leeks and cheese. Season and mix again.
Heat a frying pan over a medium heat. Add another tablespoon of the oil and knob of the butter. When the butter has melted, add the potato mixture, shaking the pan to form an even layer of potato. Leave to cook for 10 minutes over a medium heat until golden brown (turn the heat down if the potato is browning too quickly).
Place a plate over the frying pan and invert both plate and pan so that the browned side of the rosti is facing upwards on the plate. Add the final tablespoon of oil and knob of butter to the pan and, once melted, slide the rosti back into the pan, browned side up. Continue to cook for 10 minutes or until golden brown underneath and cooked through.
Meanwhile, fry the eggs in a separate oiled hot frying pan until cooked to your liking.
Serve the rosti with the egg on top and garnish with tarragon leaves.