Butternut Squash Rosti with Fried Eggs
Servings 4
Ingredients
Butternut squash rosti
- 1 leek green ends trimmed
- 1 tablespoon butter
- salt and pepper
- 4 cups butternut squash grated
- 1 cup gruyere grated
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
Dill creme fraiche
- ½ cup creme fraiche
- 1 teaspoon fresh dill
- 1 teaspoon dijon mustard
- salt and pepper
Remaining ingredients
- 4 eggs fried
- red chili flakes
- fresh dill
Instructions
- Trim the green end of the leek and discard. Cut the leek in half lengthwise and wash in between the layers. Slice the leek. Melt 1 tablespoon butter in a large saute pan over medium heat and saute the sliced leeks until softened, about 4-5 minutes. Season with salt and pepper and remove from heat. Let cool slightly.
- Combine the leeks with grated butternut squash, gruyere, egg, salt, and black pepper until well combined. Heat 1 tablespoon oil in the same saute pan over medium heat. Scoop ⅓ cup of the butternut squash mixture and place it on the pan to form a round "pancake." Repeat with the remaining mixture. Cook until golden brown, about 3 minutes. Flip and cook on the other side until browned. Remove from heat and cook the rest of the butternut squash.
- Meanwhile, make the dill creme fraiche. Beat together creme fraiche with fresh chopped fill and dijon mustard. Season with salt and pepper.
- Fry 4 eggs until the desired degree of doneness.
- Arrange the butternut squash rosti on a platter. Place a dollop of the dill creme fraiche on top followed by a fried egg. Sprinkle red pepper flakes on top and garnish with fresh dill. Serve immediately.
Video
Notes
For a simpler side dish, you can omit the fried eggs and enjoy the butternut squash rosti with just the dill creme fraiche.
