Ingredients
Method
- Prep the potatoes: Grate the peeled potatoes using the large holes of a box grater into a large bowl. Transfer the grated potatoes to a clean kitchen towel or several layers of cheesecloth. Twist tightly over the sink to squeeze out as much liquid as possible. This step is crucial for crispiness.
- Prep the onion: Finely dice the small yellow onion. Do not grate it; you want distinct bits for texture. Toss the diced onion with the dried potatoes and season generously with salt and pepper.
- Heat the pan: Place a large non-stick or well-seasoned cast-iron skillet over medium heat. Add the butter and neutral oil. Swirl to coat the bottom evenly. Wait until the butter foams but does not brown.
- Form the rösti: Spread the potato mixture into the pan, pressing down firmly with a spatula to create an even, compact layer about 1/2 inch thick. Do not crowd the pan; cook in batches if necessary. Reduce heat to medium-low.
- Cook the base: Cook undisturbed for 6-8 minutes. Lift the edge gently to check for color. You are looking for a deep golden-brown crust. If it is browning too fast, lower the heat slightly.
- Flip carefully: This requires confidence. Place a large plate upside down over the skillet. Hold the plate firmly against the pan and flip the skillet over in one smooth motion so the rösti lands on the plate with the cooked side up. Slide it back into the pan to cook the other side for another 5-7 minutes until golden and heated through.
- Fry the eggs: While the rösti finishes, wipe out the same pan if needed (or use a second small skillet). Crack an egg into each section of the hot pan (you may need to add a tiny bit more oil/butter). Cook sunny-side up until whites are set but yolks are still runny, about 2-3 minutes. For over-easy, flip gently and cook for another 15 seconds.
- Serve: Slide each rösti portion onto plates. Top each with a fried egg immediately. Serve hot.
Nutrition
Notes
The first time I made rösti, the potatoes stuck to the pan in one solid, sad disk. I scraped it out, fried an egg on top anyway, and realized the texture was actually better than any crispy pile of shreds. Now I grate them by hand for maximum surface area.