Rösti Potatoes Benedict
Swiss Rösti potatoes is similar to hash brown potatoes. Though, the Rösti method calls for shredded par-boiled potatoes while hash brown is usually based on shredded raw potatoes which requires to be washed off vs the par-boiled method that does not. It will thus hold its shape much better because of the starch. Consequently, its texture may lack of crispiness which can be improved by finishing cooking in the oven or even deep frying.
Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣
Poach more eggs for backup. Bring water to a boil with salt and white vinegar. Immerse cold eggs carefully, lower the heat and cook for 6 minutes moving eggs around every so often. Transfer eggs in ice water – After 20 min, gently crack the shell and place eggs back in the water. It’s a delicate procedure since eggs aren’t fully cooked – eggs should remain intact once peeled. Store poached eggs in cold water and fridge for up to 3 days changing water every day.
In large saucepan bring water to boil, add a teaspoon of salt. Par-boil potatoes for about 15 min. Transfer in cool water for 5 min or so. Cut off potato eyes and shred or cut into batonnet. Season with melted butter, oil, salt and pepper. Mold potato mixture into patties and set aside. Heat up a frying pan, drizzle some olive and sear potato patties 7 min on each side. Season with salt and pepper. Keep warm in the oven until ready to serve.
Have extra simmering water in a saucepan ready. In a narrow but tall cup, put all ingredients but the water and butter. When immersion blender is in, add hot water and begin to blend on high speed; pour hot butter (not clarified) in stream. Place the bottom of the cup in hot water 20/30 sec; do not stop the mixer – the internal temp of the sauce should reach 145ºF/63ºC. The sauce must not scramble. If it begins to scramble, remove from heat immediately and blend well. Rewarm and give an emulsion before serving.
This method gives the most consistent results. Place yolks, chilled butter, cold wine or lemon juice, (no water though), salt, pepper and cayenne in a cryovac bag. Seal and cook sous-vide for 30 minutes at 145ºF/63ºC.
Open bag and blend in full blast adding a splash of hot water if necessary. Keep warm for the service. If made in larger quantity and only before serving, use a powerful blender to make the texture of the sauce even more silky.
Prosciutto slices sandwiched in 2 silicone mats and tray; bake for about 15/20 min at 400ºF/190ºC.
In a large sautoire or skillet, sweat shallots (no color) in olive oil. Deglaze with a few splashes of red wine vinegar; reduce by half – toss in salad quickly and serve.
Place smoked salmon pieces around the plate, top with dill, red onions and capers. Put hot Rosi potatoes in the center. Top with wilted frisée and a hot poached egg (deep in boiling water for a min prior serving). Glaze with warm hollandaise sauce and add prosciutto chips. Bon appétit!