Crispy Potato Rosti with Fried Eggs

SWISS·VEGSource

A simple yet impressive brunch dish featuring a crispy, golden-brown potato rosti topped with perfectly fried eggs and fresh herbs.

Ingredients

7

ROSTI

Potato

1 kg

Butter

50 g

Salt

To taste

to taste

Black Pepper

To taste

to taste

Onion

0.5 whole

TOPPING

Egg

2 whole

Dried Herbs

1 tsp

Equipment

Food Processor

Cast Iron Skillet

Instructions

1Prepare the Potatoes10m

Grate Potatoes

Peel the potatoes and grate them using a food processor with a grating attachment or a box grater. Aim for fine shreds.

Squeeze Out Water

Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over a bowl. This is crucial for a crispy rosti.

Season Potatoes

Transfer the dry grated potatoes to a large bowl. Season generously with salt and pepper. Add the finely sliced onion and mix well.

2Cook the Rosti15m

Heat Butter

Melt the clarified butter in a cast iron skillet over medium-high heat. Ensure the bottom of the skillet is well-coated.

Form the Rosti

Add the seasoned potato mixture to the hot skillet. Press it down firmly with a spatula, focusing on creating an even layer and pressing the edges to form a compact cake.

Sear the Bottom

Cook for about 4-5 minutes, or until the bottom is golden brown and crispy. You can add a little more butter around the edges if needed.

Flip the Rosti

Carefully place a plate or a flat lid over the skillet. Invert the skillet to flip the rosti onto the plate. Slide the rosti back into the skillet, uncooked side down.

Sear the Second Side

Cook for another 3-4 minutes until the second side is golden brown and crispy. Use a spatula to tuck in the edges for a neat finish.

Rest the Rosti

Once cooked, carefully slide the rosti onto a wire rack to rest for a few minutes. This helps maintain its crispiness.

3Fry the Eggs5m

Heat Pan

In a separate small skillet, heat a little butter or oil over medium heat.

Fry Eggs

Crack two eggs into the skillet. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, basting the tops with a spoon if desired.

4Assemble and Serve2m

Top the Rosti

Place the crispy rosti on a serving plate. Top with the two fried eggs.

Garnish

Sprinkle with dried herbs and serve immediately.