Sep 24, 2025
Summer Sausage Rösti with Herb Crème Fraîche
Recipe by Ross Deutsch
Crisp, oven-finished russet potato rösti folded with Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage (@mauinuivenison), topped with a poached egg and drizzled with lemony dill–tarragon–parsley crème fraîche. Rustic comfort with refined brightness.
PREP TIME:
20 min.
COOK TIME:
45 min.
SERVES:
2 - 4
Ingredients
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- 6 oz Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage, finely diced
- 1 1/2 lbs Russet potatoes, peeled and grated
- 1/2 Yellow onion, grated
- 1 lightly beaten (for binding), 4 poached (for topping) Egg, lightly beaten (for binding)
- 2 Tbsp Olive oil
- 2 Tbsp Clarified butter
- Salt, to taste
- Black pepper, to taste
- Maldon salt, to taste (for topping)
Supporting Ingredients
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- 1/2 cup Crème fraîche
- 1 Tbsp Fresh dill, minced
- 1 tsp Fresh tarragon, minced
- 1 tsp Fresh parsley, minced (optional but recommended)
- 1/2 tsp Lemon zest
- Salt and black pepper, to taste
Directions
Prepare the Potatoes
- 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.
- 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
- 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
- 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.
- Transfer the pan to the oven and bake for 15 minutes.
- Remove from oven, add clarified butter, gently loosen the rösti from the pan, and flip. Cook another 10 minutes or until deep golden brown.
- Transfer to a paper-towel-lined plate and rest for 5 minutes before plating.
Poach the Eggs
- Bring a pot of water to a gentle simmer. Add a splash of vinegar.
- Crack eggs into small bowls, swirl water, and gently slide eggs in.
- 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
- In a bowl, whisk together crème fraîche, dill, tarragon, parsley, lemon zest, salt, and black pepper until smooth.
To Plate
- 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.
Supporting Recipe
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