Recipe courtesy of: Cooking Light Magazine (January 2010)
The umlaut in the name of this recipe called to me. See, I lived in Germany for a few years. I have fond memories of Reibekuchen (potato pancakes) at Weihnachtsmärkte (Christmas markets). Oh, they were scrumptious! Let me see if I can dig up a photo…(circa 2005)
Okay, I’m on the right (although I have dark brown hair, but there were clearly some flash issues in this photo). It was cold, as you can tell.
I also happen to enjoy the occasional breakfast for dinner.
I made more substitutions than I usually do, but I think they all worked out quite fine. I also halved the recipe, but included the original recipe below. I did not halve the amount of cheese. I don’t honestly think something can have TOO much cheese. Of course this made it slightly less “light,” but so did the bacon I served it with (and blueberry chicken sausage, yumm)!
Recommendation: DO NOT OVERCOOK THE EGGS. I did this, but only slightly. It’s very tricky cooking eggs in the oven. They looked too runny to me so I left them for an extra minute and they weren’t quite as runny as I would have liked.
- 1 1/4 cups fat-free Greek-style yogurt (I substituted a low-fat sour cream, as I forgot to pick Greek yogurt up at the store)
- 2 tablespoons all-purpose flour
- 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small) —I omitted the turnip, as I didn’t have any on hand (and never actually have had turnips on hand)
- 1 1/4 cups (5 ounces) shredded Gruyère cheese (I have a lot of shredded cheese in the house, but no Gruyere, and am probably too cheap to purchase it, at least for this recipe—so I used a swiss cheese blend and some shredded cheddar) I used 1 cup of cheese even though I halved the recipe–I am a bit of a cheeseaholic.
- 1/3 cup butter, melted
- 1/4 cup chopped fresh chives (oops, no chives!)
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated whole nutmeg
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
- Cooking spray
- 8 large eggs
- Chopped fresh chives (optional)
- Freshly ground black pepper (optional)
- Dash paprika
- Dash cajun seasoning
- 1/2 medium onion, diced
1. Preheat oven to 400°.
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
Nutritional Information (if prepared according to original recipe)
- Calories: 347
- Fat: 17.4g (sat 9.3g,mono 5.7g,poly 1.4g)
- Protein: 18.1g
- Carbohydrate: 27.3g
- Fiber: 2.1g
- Cholesterol: 220mg
- Iron: 1.2mg
- Sodium: 605mg
- Calcium: 242mg