This rösti features Maui Nui's Red Sea Salt & Pink Peppercorn Summer Sausage, adding smoky, peppery depth to the crisp russet potatoes. Dill, tarragon, and parsley crème fraîche and a poached egg give a fresh, refined finish.
Why You'll Love Summer Sausage Rösti with Herb Crème Fraîche
Crisp, oven-finished russet potato rösti folded with Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage, topped with a poached egg and drizzled with lemony dill-tarragon-parsley crème fraîche. Rustic comfort with refined brightness.
Tips and Tricks
- Preheat both pan and oven to avoid sticking and promote even browning.
- Keep röstis warm in a 200°F oven if making multiple batches.
- Use fresh dill and tarragon for maximum brightness-dried herbs won't replicate the aroma.
Variations
- Substitute sweet potatoes for a sweeter, earthier profile.
- Add grated Gruyère to the potato mix for a cheesy crust.
- Finish with a drizzle of chili oil for a spicy kick.
Substitutions
- Greek yogurt for crème fraîche (slightly tangier).
- Lemon juice for zest if you prefer sharper acidity.
Best served with
- Light arugula salad with citrus dressing
- Sparkling wine or a crisp lager
- Pickled vegetables for acidity
How to Store Leftovers
- Store cooked röstis in an airtight container up to 3 days. Reheat in a 350°F oven for 10-12 minutes to regain crispness.
- Dill-tarragon crème fraîche keeps 2 days refrigerated.

Summer Sausage Rösti with Herb Crème Fraîche
This rösti features Maui Nui's Red Sea Salt & Pink Peppercorn Summer Sausage, adding smoky, peppery depth to the crisp russet potatoes. Dill, tarragon, and parsley crème fraîche and a poached egg give a fresh, refined finish.




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