Rösti with Fried Eggs
A classic Swiss potato dish featuring crispy grated potatoes topped with melted raclette cheese and perfectly fried eggs. This hearty meal combines golden-brown potato rösti with rich, runny eggs and a sprinkle of fresh parsley.
Ingredients
- •3 whole russet potatoes
- •1 to taste Kosher salt
- •6 tablespoons unsalted butter
- •1 to taste black pepper
- •4 ounces raclette cheese
- •4 whole large eggs
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
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.
130 min
- 2.
Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons 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.
20 min
- 3.
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 center is tender, 10-15 minutes longer.
15 min
- 4.
Top rösti with cheese and bake until cheese melts, 5-8 minutes.
8 min
- 5.
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.
4 min
- 6.
Cut rösti into quarters, top with eggs, and garnish with parsley.
2 min
