TREAT: Swiss Potato Roesti Dish with Bacon, Eggs, Cheese, Tomatoes & Chives

We traveled to Lucerne, Switzerland and ate at the Taube (highly recommended - great atmosphere, kid friendly and delicious food).  We ordered the Luzerner Rösti for our son and were jealous we did not order it for ourselves!  Fortunately for me, I was sitting right by an area where they were displaying the chef's cookbook and so I found the recipe.  Here is the recipe for the “Chapellbridge–Röschti” and you can find some additional tips here.

Ingredients

• 3 russet potatoes 
• One yellow or red onion, sliced
• Salt and pepper
• 6 Tbsp (3/4 of a stick) of butter, divided 
• 4 ounces of Gruyere cheese, sliced or diced
• 4 large eggs
• 4 pieces of bacon 
• 3/4 cup of cherry tomatoes, halved 
• Chopped chives, to taste 
• Chopped flat-leaf parsley

Instructions

• Place potatoes in a large saucepan, add cold water to cover them, season with a lot of salt & bring to a boil.  Once boiling, reduce the heat and simmer until you can stick a knife in the potatoes easily (approximately 10 minutes).  Drain the potatoes, let them cool & chill them until they are firm (about 2 hours).  Once they are chilled, grate the potatoes using the large holes of a box grater. 
• Preheat oven to 300 degrees. 
• Melt 4 Tbsp butter in a 12 inch ovenproof pan over medium-low heat.  Add the potatoes and the sliced onions.  Season with salt & pepper and press to compact.  Cook for approximately 15-20 minutes (until the bottom is golden brown and crisp). 
• Slide the rosti onto a plate so that you can flip it to cook the other side (so return the rosti to the pan with the browned side up). Dot 1 Tbsp butter around the edge, allowing it to melt under the rosti.  Season with salt & pepper and cook until the second side is brown and the center is tender (approximately 10-15 minutes).
• Cook the bacon & the eggs sunny side up (just until the whites are almost set) in a separate pan. 
• Top the rosti with the cheese, tomatoes and chives and bake in the oven until the cheese melts (approximately 5-8 minutes).
• Top the rosti with the bacon (in a cross) and the eggs.  Garnish with more chives and parsley.

This was so good that we forgot to take a picture before devouring it.  So this is all you get....