Crispy, veggie-rich rosti a perfect fall breakfast

Yankee Chef logoBy Jim Bailey

A traditional Swiss farmers dish for breakfast, this crispy vegetable-laden recipe is great any time of day and needs no other accompaniment.

But if you want to classically enjoy it, add fried or poached eggs on top.

autumnalcrsipyrosti3/4 cup shredded turnip or parsnips
1 large carrot, peeled and shredded
1/4 cup cooked, French-style green beans
1/4 cup minced onion
2 eggs, beaten
3 tablespoons apple sauce, plus more for serving
2 tablespoons flour
1 tablespoon brown sugar
1/2 teaspoon each salt, black pepper and nutmeg
2 tablespoons pure olive oil

In a large bowl, combine first 9 ingredients well; set aside. Heat oil in a 10-inch skillet over medium high. When oil is shimmering, add the turnip mixture, spreading it out evenly. Let cook 2 minutes and then reduce heat to medium low. Cover and cook an additional 4 minutes. Remove lid, carefully flip over and continue to cook another 4-6 minutes, or until browned on bottom.

Transfer to a serving platter, cut into 4 wedges and serve with side of cold applesauce.  Make 4 wedges.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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