Potato Rösti Bowls, Stuffed with Peppers and Eggs

Ingredients

• 4 units Potatoes (Russet type) (peeled, coarsely grated)
• 1 unit Egg yolk (at room temperature)
• 1 tsp Fine salt
• 0.5 tsp Ground black pepper (freshly ground)
• 2 tbsp Vegetable oil (to grease the ramekin)
• 1 unit Red bell pepper (seeded, diced)
• 2 units Eggs (beaten)
• 2 tbsp Fresh parsley (chopped)
• 100 g Grated cheese (Gruyère or Emmental) (grated)
• 1 sheet Parchment paper (for the tray)
• 4 units Small ramekin (or muffin tin) (to shape the bowl)

Instructions

1. Prepare the potatoes

   Peel 4 medium potatoes, coarsely grate them using a coarse-holed grater, then squeeze the mash in a clean kitchen towel to remove excess water.

   Time: PT12M

2. Mix the base

   Transfer the grated potatoes to a large bowl, add 1 egg yolk, 1 tsp salt, 0.5 tsp ground black pepper, then mix until homogeneous.

   Time: PT3M

3. Grease the mold

   Lightly brush the inside of a small ramekin with 1 tbsp vegetable oil.

   Time: PT2M

4. Form the rösti bowls

   Place the ramekin in the center of a larger bowl (or directly on the tray), fill the ramekin with the potato mixture, pressing firmly with the back of a spoon to compact well.

   Time: PT5M

5. Unmold onto the tray

   Place a sheet of parchment paper on a baking tray, quickly invert the bowl so that the rösti forms a small vessel on the paper.

   Time: PT2M

6. First bake

   Place the tray with the rösti bowls in the preheated oven at 180°C and bake for 10 minutes until lightly golden and firm.

   Time: PT10M

   Temperature: 180°C

7. Prepare the filling

   While the rösti bake, halve the red bell pepper, remove the seeds, cut into strips then dice. In a bowl, beat 2 eggs, add the pepper dice, 2 tbsp chopped parsley, 1 tsp salt and 0.5 tsp pepper, then whisk.

   Time: PT8M

8. Fill the bowls

   Pour the egg and pepper mixture into each rösti bowl, filling three-quarters full.

   Time: PT3M

9. Add the cheese

   Generously sprinkle each bowl with 25 g grated cheese.

   Time: PT2M

10. Second bake

    Return the tray to the oven at 180°C for 10 minutes, until the cheese is melted and lightly golden.

    Time: PT10M

    Temperature: 180°C

11. Serve

    Remove the bowls from the oven, let them cool for 2 minutes, then place on plates and serve with a green salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Potatoes (Russet type): Yukon Gold potatoes
• Instead of Egg yolk: Whole egg yolk
• Instead of Fine salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Vegetable oil: Melted butter
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Eggs: Chicken eggs
• Instead of Fresh parsley: Chives
• Instead of Grated cheese (Gruyère or Emmental): Cheddar
• Instead of Parchment paper: Baking paper
• Instead of Small ramekin (or muffin tin): Muffin tin

Equipment Needed

• Coarse-holed grater
• Mixing bowl
• Oven
• Baking tray
• Parchment paper
• Small ramekin
• Spatula or spoon
• Chef's knife
• Cutting board
• Whisk
• Egg bowl

Critical Steps — Do Not Skip

• Remove excess water from grated potatoes
• Press the mixture firmly into the ramekin
• Invert the bowl without burning yourself
• Initial bake until the bowls are firm

Chef Tips from the Video

• Use a coarse-holed grater to achieve a lighter texture.
• Sprinkle a little paprika on the cheese before the second bake for a brighter color.
• Serve with a lemony vinaigrette on the green salad to balance the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store the cooked bowls in an airtight container for 2-3 days.

Freezer: Can be frozen without filling for 1 month, reheat in the oven at 180°C.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Par-cook the rösti bowls and store them in the refrigerator, add the filling and cheese just before the second bake.
• The bowls can be prepared the day before and reheated in the oven.