Parsnip and Potato Rösti with Creamy Goat Cheese Spinach and Baked Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or oven-safe skillet with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Place the grated parsnip and grated potato in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Transfer the mixture to a large bowl.

3. 3

   Add 1 egg, the rice flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the garlic powder, and 1 tablespoon olive oil. Mix until combined.

4. 4

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Shape the parsnip and potato mixture into 4 compact round rösti. Cook for 4 to 5 minutes per side until golden, adding the remaining tablespoon of oil if needed for browning.

5. 5

   Transfer the browned rösti to the tray or oven-safe skillet. Bake for 8 minutes at 220 °C / 425 °F so they become crisp inside and out.

6. 6

   Meanwhile, heat a skillet over medium heat with 1 tablespoon olive oil. Add the minced shallot and cook for 2 minutes until translucent.

7. 7

   Add the fresh spinach, the remaining salt, and the remaining black pepper. Cook for 2 to 3 minutes, stirring, until the spinach wilts.

8. 8

   Lower the heat and add the soft goat cheese and milk. Stir for 1 to 2 minutes until creamy and smooth.

9. 9

   Remove the rösti from the oven and divide the creamy spinach mixture on top. Make a small well in the center of each one and crack 1 egg onto each rösti.

10. 10

    Bake again for 7 to 9 minutes at 220 °C / 425 °F, or until the egg whites are set and the yolks are cooked to your liking.

11. 11

    Remove from the oven and finish with the chopped chives and lemon zest. Serve immediately.