Swiss Rösti with Fried Eggs
Swiss Rösti with Eggs
Golden shredded potato cakes cooked until crisp at the edges, topped with sunny fried eggs and fresh herbs for a simple Swiss-inspired breakfast or supper.
Rösti is built around a short ingredient list, so the texture matters more than anything else. The potatoes should be squeezed dry, spread evenly, and left alone long enough to form a deep golden crust before turning.
This version makes four individual potato cakes rather than one large skillet cake, which keeps serving simple and gives every plate plenty of crisp edges. A little onion adds sweetness, while butter and oil together help the potatoes brown without scorching.
Sunny fried eggs turn the rösti into a complete meal. The soft yolks run into the hot potatoes, and a finish of chives and parsley keeps the plate fresh instead of heavy.
Serve the cakes as soon as they are cooked. If you need to hold a batch briefly, keep them on a rack in a warm oven so steam does not soften the crust.
Nutrition (per serving)
Directions
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1
Grate the potatoes on the large holes of a box grater, then gather them in a clean kitchen towel and squeeze firmly until very little liquid runs out.
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2
In a large bowl, combine the dried potatoes, grated onion, kosher salt, and black pepper, tossing with your fingers so the seasoning is evenly distributed.
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3
Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick or well-seasoned cast-iron skillet over medium heat until the butter foams.
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4
Add one-quarter of the potato mixture and press it into a compact cake about 5 inches wide and 1/2 inch thick. Repeat if your skillet can fit a second cake without crowding.
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5
Cook without moving for 6 to 8 minutes, until the underside is deeply golden and the edges look crisp. Flip carefully with a wide spatula and cook 5 to 7 minutes more.
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6
Transfer cooked rösti to a rack set over a baking sheet and keep warm in a 225°F oven while cooking the remaining potato mixture with more butter and oil as needed.
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7
Wipe out the skillet, add the remaining butter, and fry the eggs over medium-low heat until the whites are set and the yolks are still runny, 3 to 4 minutes.
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8
Place one rösti on each plate, top with a fried egg, and finish with chives, parsley, flaky salt, and a little more black pepper.
Ingredients
- Russet Potatoes, peeled:2 lb
- Yellow Onion, coarsely grated:1/2 cup
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Unsalted Butter:3 tbsp
- Neutral Oil:2 tbsp
- Large Eggs:4
- Fresh Chives, finely sliced:2 tbsp
- Fresh Parsley Leaves, chopped:2 tbsp
- Flaky Salt, for serving:to taste
Tips & Notes
- Squeezing the potatoes very dry is the most important step for a crisp crust.
- Use a wide spatula and turn each rösti decisively so the cake stays intact.
- For firmer yolks, cover the skillet for the final minute of frying the eggs.
