Rösti with Fried Eggs

Ingredients for Rösti with Fried Eggs

• 3 russet potatoes (about 675g)

• Kosher salt

• 6 tablespoons (3/4 stick) unsalted butter, divided

• Freshly ground black pepper

• 110g raclette or Gruyère cheese, sliced

• 4 large eggs

• Chopped flat-leaf parsley

Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2" into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.

Preheat oven to 149°C. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 60ml butter in a 12" ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.

Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and centre is tender, 10-15 minutes longer.

Top rösti with cheese and bake until cheese melts, 5-8 minutes.

Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.

Cut rösti into quarters, top with eggs, and garnish with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.