For my birthday weekend at the cabin, we cooked up all sorts of delicious meals from my new Gordon Ramsay's Home Cooking cookbook. We very much enjoyed this breakfast on a crisp, rainy, Fall birthday morning. If you want to save some time in the morning, you could par-boil your potatoes the night before and then refrigerate them until morning.
Leek and Gruyere Rosti with Fried Eggs
Credit: Gordon Ramsay's Home Cooking by Gordon Ramsay
Ingredients:
1 pound boiling potatoes, of a similar size
3 tablespoons olive oil, plus a little extra for eggs
3 tablespoons butter
1 leek, trimmed and finely shredded
sea salt and freshly ground black pepper
2 ounces gruyere, grated
2 eggs
tarragon leaves, to garnish
Directions:
1. Parboil the potatoes in boiling salted water until turning tender, but not soft (about 10 minutes if using medium-sized potatoes). Remove, drain thoroughly, and leave to cool.
2. Meanwhile, heat a tablespoon of the oil and 1 tablespoon of the butter in the pan. Saute the leeks for 3-4 minutes until soft but not colored; season with salt and pepper to taste.
3. When the potatoes are cool enough to handle, peel off the skin and coarsely grate the flesh. Pat dry with paper towels or a clean dish towel.
4. Gently mix the grated potato with the leeks and cheese. Season with salt and pepper and mix again.
5. Heat a frying pan over medium heat. Add another tablespoon of the oil and 1 tablespoon of the butter. When the butter has melted, add the potato mixture, shaking the pan to form an even layer of potato. Leave to cook for 10 minutes over medium heat until golden brown (turn the heat down if the potato is browning too quickly).
6. Place a plate over the frying pan and invert both plate and pan so that the browned side of the rosti is facing upward on the plate. Add the final tablespoon of oil and butter to the pan and, once melted, slide the rosti back into the pan, browned side up. Continue to cook for 10 minutes or until golden brown underneath and cooked through.
7. Meanwhile, fry the eggs in a separate oiled hot frying pan until cooked to your liking
8. Serve the rosti with the egg on top and garnish with tarragon leaves. Enjoy!
Abbi
Yum! I think I need to get this book. I love Gordon!
mandyjoy
I've loved all the recipes in it so far. I highly recommend it! I'm posting a taco recipe tonight that my husband positively adored.
thewindykitchen
this sounds really good! I really like Gordon Ramsay, but I haven't bought any of his books yet. any that you recommend as must-haves?
mandyjoy
The only one I have cooked from is Gordon Ramsay's Home Cooking (also published in the U.K. under the name Gordon Ramsay's Cooking School). I absolutely love it. I definitely recommend it. I hope to get another of his books soon.
Dee
Have just discovered and devoured your posts from this Ramsay cookbook with delighted surprise! I have "Gordon Ramsay's Great Escape Southeast Asia" but haven't yet cooked from it. Despite already owning a fair number of SE Asian cookboooks, his called to me.
One joy of cookbooks -- and blogs -- is the interpretations by different cooks for a given dish. An unusual ingredient here, a slightly different approach to method, and the result is no longer the *same* dish.
And now I'm going to *have* to get this cookbook -- you've made it impossible to resist.
Looking forward to exploring more of your blog. Enjoyably written, beautifully photographed. I'll have to gird up my resistance, tho, if you introduce me to more great sounding cookbooks. Thanks for sharing