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.

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

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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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Prep Time 25 minutes mins

Total Time 45 minutes mins

Course: Breakfast, Brunch

Cuisine: modern European

Calories: 1388

Ingredients Equipment Method Nutrition

Ingredients

  

• 6 oz Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage finely diced
• 1½ lbs russet potatoes peeled and grated
• ½ yellow onion grated
• 1 egg lightly beaten
• 2 tablespoon olive oil
• 2 tablespoon clarified butter
• salt to taste
• black pepper to taste
• ½ cup crème fraîche
• 1 tablespoon fresh dill minced
• 1 teaspoon fresh tarragon minced
• 1 teaspoon fresh parsley minced (optional)
• ½ teaspoon lemon zest
• salt to taste
• black pepper to taste
• 4 eggs for poaching
• Maldon salt to taste

Equipment

• Box grater
• Whisk
• Slotted spoon
• Mixing Bowls
• Non-stick or cast iron skillet
• Cheesecloth or clean towel

Method

 

Prepare the Potatoes

1. Preheat oven to 425°F. Grate russet potatoes and onion. Place in cheesecloth or a clean towel and squeeze out as much liquid as possible.
2. Rinse grated potatoes under cold water to remove excess starch and keep bright white. Transfer to a bowl, season lightly with salt, and let sit 5 minutes. Drain any additional liquid.

Make the Rösti Mixture

1. Add diced Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage and beaten egg to the potatoes. Season with black pepper and mix until combined. If mixture feels loose, add an extra teaspoon of beaten egg for binding.

Cook the Rösti

1. Choose a non-stick or cast iron pan sized so the rösti mixture fills the bottom completely for even browning. Heat over medium-high heat until lightly smoking. Add olive oil, then evenly spread the potato mixture into the pan.
2. Transfer the pan to the oven and bake for 15 minutes.
3. Remove from oven, add clarified butter, gently loosen the rösti from the pan, and flip. Cook another 10 minutes or until deep golden brown.
4. Transfer to a paper-towel-lined plate and rest for 5 minutes before plating.

Poach the Eggs

1. Bring a pot of water to a gentle simmer. Add a splash of vinegar.
2. Crack eggs into small bowls, swirl water, and gently slide eggs in.
3. Poach 3 minutes for runny yolks, then remove with a slotted spoon and drain on paper towels. Season lightly with flaky salt.

Make the Dill-Tarragon Crème Fraîche

1. In a bowl, whisk together crème fraîche, dill, tarragon, parsley, lemon zest, salt, and black pepper until smooth.

To Plate

1. Place a rösti on each plate. Top with a poached egg, drizzle dill-tarragon crème fraîche over the egg and rösti, and garnish with extra herbs. Serve immediately.

Nutrition

Calories: 1388kcalCarbohydrates: 137gProtein: 24gFat: 86gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 0.02gCholesterol: 309mgSodium: 140mgPotassium: 3190mgFiber: 10gSugar: 13gVitamin A: 1096IUVitamin C: 47mgCalcium: 275mgIron: 8mg

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