Rösti with Egg Recipe
Swiss · Main course · 40 min total
A classic Swiss potato pancake, crispy on the outside and tender inside, topped with a fried egg for a hearty breakfast or light lunch.
15
min prep
min prep
25
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 large Russet potatoes (about 1 lb / 450g), peeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil, divided
- 2 large eggs
- Fresh chives or parsley for garnish (optional)
Instructions
- Grate the potatoes using a box grater or food processor with shredding disc. Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a bowl and season with salt and pepper; toss to combine.
- In a large non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat until shimmering. Add the potato mixture and press into an even, round layer about 1/2-inch thick. Reduce heat to medium and cook without disturbing for 8-10 minutes, until the bottom is deep golden brown and crispy.
- Carefully flip the rösti using a large spatula. Add remaining 1 tablespoon butter and 1 tablespoon oil around the edges. Cook for another 8-10 minutes until the second side is golden and crispy. Transfer to a plate and keep warm.
- In the same skillet, fry the eggs to your liking (sunny-side up or over easy). Season with salt and pepper.
- Place each rösti on a plate, top with a fried egg, and garnish with chives or parsley if desired. Serve immediately.
Tips
- To save time, parboil the potatoes for 5 minutes, then cool and grate; this yields a softer interior.
- Leftover rösti can be reheated in a skillet or oven at 375°F (190°C) for 5-10 minutes.
- Add grated onion or cheese to the potato mixture for variation.
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