Russet Idaho® Potato Rosti with Cholula® Hollandaise


  • 1 large russet Idaho® potato
  • 1/3 cup scallions, chopped
  • 3/4 cup shaved ham, rough chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons clarified butter
  • 4 eggs
  • 1/4 cup smoked Gouda, grated

Cholula Hollandaise

  • 1 cup unsalted butter
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Cholula® hot sauce
  • Pinch of kosher salt


  1. Preheat oven to 375°F. 
  2. Wash potato and dry with paper towel. Grate into a bowl. 
  3. Add scallions, ham, salt and pepper. 
  4. Heat butter over medium-high heat in a nonstick 12" skillet. Spread potato mixture in an even layer. 
  5. Cook on medium heat for 8 minutes. Flip. Cook additional 5 minutes. 
  6. Place in oven and bake 18 minutes. 
  7. Remove pan from oven and make 4 shallow indentations in potatoes around the edge. Crack 1 egg into each indentation. Return to oven and cook until egg whites are solid. 
  8. Sprinkle with Gouda and bake one more minute, or until cheese is melted. 
  9. Transfer to plate and top with Hollandaise. 

Cholula Hollandaise

  1. Melt butter and keep warm. 
  2. Whisk egg yolks and lemon juice in a metal bowl until light yellow in color. 
  3. Place bowl over pan of simmering water – don't let the bowl touch the water. 
  4. Drizzle the butter in slowly, whisking to incorporate. 
  5. Remove from heat. Add Cholula and season to taste with salt.
  6. Serve immediately. 
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Yield: 4

John Payne
Spruce Farm & Fish, Hotel Boulderado
Boulder, CO

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