Rösti with Gruyère and Fried Eggs

Shopping list

• 800 g waxy potatoes — peeled

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• 60 g unsalted butter — divided

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• 2 tbsp vegetable oil

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• 100 g Gruyère cheese — grated

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• 4 piece eggs

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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• 2 tbsp fresh chives — chopped, for garnish

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Step by step

1. 1

   Boil the peeled potatoes whole in salted water for 8– 10 minutes until partially cooked but still firm. Drain and let cool completely, then refrigerate for at least 1 hour or overnight.

2. 2

   Coarsely grate the cooled potatoes using the large holes of a box grater into a large bowl. Season with salt and pepper, tossing gently to combine.

3. 3

   Heat half the butter and 1 tablespoon of oil in a large non-stick frying pan (about 25 cm diameter) over medium-high heat until foaming.

4. 4

   Add the grated potato to the pan, pressing down gently with a spatula to form an even, compact cake about 2 cm thick. Cook without disturbing for 8– 10 minutes until the underside is deeply golden and crisp.

5. 5

   Slide the rösti onto a large plate. Add the remaining butter and oil to the pan, then invert the rösti back into the pan, uncooked side down. Cook for another 8– 10 minutes until golden and crisp.

6. 6

   Scatter the grated Gruyère over the top of the rösti, cover the pan with a lid, and cook for 2 minutes until the cheese melts.

7. 7

   Meanwhile, fry the eggs in a separate pan in a little butter to your liking (sunny side up is traditional).

8. 8

   Slide the rösti onto a serving plate, top with the fried eggs, garnish with chopped chives, and serve immediately cut into wedges.