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Rösti mit Spiegelei Recipe

Swiss · Main course · 40 min total

A classic Swiss dish of crispy grated potato pancakes topped with a fried egg, perfect for breakfast or a hearty lunch.

Ingredients

• 2 large russet potatoes (about 1 lb/450g total)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, divided
• 2 large eggs
• Optional: fresh chives for garnish

Instructions

1. Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
2. In a bowl, toss the squeezed potatoes with salt and pepper.
3. In a non-stick skillet (about 10-inch), melt 1 tablespoon of butter over medium heat. Add the potato mixture and press it into an even, flat round. Cook for 10-12 minutes, until the bottom is golden and crispy.
4. Carefully flip the rösti using a large spatula. Add the remaining 1 tablespoon of butter around the edges. Cook for another 10-12 minutes, until golden and crispy on the other side.
5. While the rösti finishes cooking, fry the eggs in a separate non-stick skillet over medium heat to your desired doneness (sunny-side up recommended).
6. Slide the rösti onto a plate, top with the fried eggs, and garnish with chives if desired. Serve immediately.

Tips

• For extra crispiness, let the grated potatoes soak in cold water for 10 minutes, then squeeze dry thoroughly.
• Serve with a side of applesauce or a green salad for a complete meal.
• Leftover rösti can be reheated in a skillet or oven.

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