The options of what to do with holiday meal leftovers are endless.
Here’s one that can help you transform your leftover potatoes, Brussels sprouts, and bacon from dinner into a classic Swiss dish to start your next day with.
This recipe, as part of a sustainablity series from Fairmont Hotels and Resorts that focuses on minimizing food waste, is from culinary director Alexander Haebe at the Fairmont St. Andrews in Scotland.
“I enjoying cooking for my loved ones with hearty food that warms the soul,” Haebe says. “However this can be achieved by utilizing fresh and nutritionally balanced ingredients. My rösti recipe uses these fresh leftover ingredients and turns them into a perfect Boxing Day breakfast or brunch for that matter!”
Boxing Day breakfast rösti
750 grams (leftover) roasted potatoes
250 grams (leftover) Brussels sprouts
100 grams (leftover) streaky bacon
250 grams butter
Poaching water (for poached eggs)
400 millilitres water
30 millilitres white vinegar
60 grams butter unsalted clarified
1 egg yolk
4 millilitre lemon juice
Chives for garnish, chopped
1. For the rösti, grate the left over potatoes.
2. Cut the sprouts into ¼ and fold carefully into the potatoes.
3. Dice the bacon and fry in clarified butter; add a thin layer of potato-sprout on both sides. Season with salt and pepper.
4. Prepare and boil the poaching liquid, adding the vinegar to the water. Bring to a simmer and add the egg one by one then leave it for poaching process until half cooked, approximately three to four minutes. Take out, drain with the tissue paper and keep aside.
5. For the sauce, heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice and salt. Gradually beat in butter, then water.
6. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.
7. Before serving, grill the rösti until nicely brown and ready to serve.
8. Arrange the rösti on the plate followed by the poached egg, top with hollandaise sauce.