Swedish Kale & Potato Rösti Hash with Baked Eggs
Crisp-edged potato and kale hash cradling baked eggs, a greens-forward Nordic brunch built for cold mornings.
Best for A greens-forward comfort brunch with roughly 22 g protein per serving from eggs and cottage cheese
This is my winter answer to the classic Swedish potato hash, pyttipanna, but rebuilt around dark curly kale and finished with eggs baked right into the crust. The trick is squeezing the grated potato bone-dry and pressing the hash flat so the edges caramelize into a genuine crisp shell while the inside stays tender. It eats like comfort food, but with a serious hit of protein from eggs and cottage cheese and a whole bunch of greens folded through — generous enough for a slow weekend, honest enough for a Tuesday.
Ingredients
- 700 g Waxy potatoes , peeled and coarsely grated
- 150 g Curly kale , fresh, stemmed and finely chopped
- 1 onion , finely diced
- 2 garlic cloves , cloves, minced
- 6 large eggs , 2 beaten to bind the hash, 4 kept whole for baking
- 200 g Cottage cheese , full-fat, for binding and serving
- 30 g rolled oats , to help bind the hash
- 20 g butter
- 30 ml olive oil
- 1 g Ground allspice , about 1/2 tsp, for a Swedish note
- 10 g Fresh dill , chopped, to finish
- 6 g fine sea salt , plus more to taste
- 1 g black pepper , freshly ground
Instructions
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1
Heat the oven to 200°C. Pile the grated potato into a clean kitchen towel and wring out as much liquid as you can — do this hard and in batches, because dry potato is what gives you crisp edges. Tip the squeezed potato into a large bowl and toss in the rolled oats, allspice, salt and pepper.
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2
Warm a little of the olive oil in a large ovenproof cast-iron skillet over medium heat and soften the onion, garlic and chopped kale until the kale collapses and turns glossy, about 6 minutes. Scrape it into the potato bowl, then mix in the beaten eggs and half the cottage cheese until everything is evenly coated and holds together when pressed.
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3
Wipe the skillet, then melt the butter with the remaining olive oil over medium-high heat. Add the hash and press it firmly into an even layer with the back of a spatula. Cook undisturbed until the underside is deep golden and crisp, about 8 minutes — resist stirring, or you lose the crust.
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4
Use the back of a spoon to make 4 shallow wells in the hash and crack a whole egg into each. Transfer the skillet to the oven and bake until the whites are just set but the yolks are still runny, 8 to 10 minutes. Finish with the remaining cottage cheese in spoonfuls, the chopped dill, and a final grind of black pepper. Serve straight from the pan.