Rösti mit Spiegelei

Ingredients

• 3 whole Medium potatoes
• ½ whole Yellow onion
• 3 tablespoons Olive oil
• 2 whole Large eggs

Instructions

1. 1

   Fill a large pot halfway with cold water and place it on the stove over high heat to bring to a boil, about 8 minutes. You'll see big rolling bubbles breaking the surface.

2. 2

   Scrub the potatoes under cold running water with your hands to remove all dirt, then pat them dry with a clean kitchen towel.

3. 3

   Place each potato on a cutting board and cut it in half lengthwise (from top to bottom), then lay each half flat and cut it into 1/4-inch-thick slices. This prepares them for boiling.

4. 4

   Cut the onion in half from root to tip, peel away the papery skin, and place cut-side down on the board. Slice it lengthwise into 1/4-inch-thick strips.

5. 5

   Once the water is boiling, carefully add the potato slices and stir gently with a wooden spoon for 30 seconds so they don't stick to the pot bottom.

6. 6

   Boil the potatoes uncovered until a fork pierces the thickest slice with just slight resistance, about 12 minutes. They should be mostly cooked but still hold their shape.

7. 7

   Drain the potatoes in a colander and let them sit for 2 minutes so excess water drips away. Do not skip this — wet potatoes will not crisp.

8. 8

   Return the warm potatoes to the empty pot and add the onion slices, 0.5 teaspoon salt, and a pinch of black pepper. Stir gently with a wooden spoon until the onion is evenly mixed in.

9. 9

   Place a 12-inch nonstick skillet on the stove over medium-high heat. When a drop of water sizzles and evaporates immediately, the pan is ready, about 2 minutes.

10. 10

    Pour 3 tablespoons of olive oil into the hot skillet and tilt the pan to coat the bottom evenly. You should hear a strong sizzle as the oil spreads.

11. 11

    Carefully pour the potato mixture into the center of the skillet, then use the back of a wooden spoon to press it down into an even, compact layer about 0.5 inches thick.

12. 12

    Cook without stirring for 8 minutes. The bottom will turn golden brown and crispy — you'll smell a toasted, nutty aroma when it's ready.

13. 13

    Slide the rösti onto a large plate or cutting board. Quickly add a small splash of oil to the skillet, then slide the rösti back in uncooked-side down. The new side will crisp while the first side stays hot.

14. 14

    Cook the second side for 5 minutes until the bottom is golden and crispy, then slide the finished rösti onto a serving plate.

15. 15

    Return the skillet to medium-high heat and add a small splash of oil. Crack both eggs directly into the pan, one on each side, leaving space between them.

16. 16

    Fry the eggs for 4 minutes until the egg whites are completely opaque and set but the yolks still jiggle slightly when you gently shake the pan, or cook longer if you prefer firmer yolks.

17. 17

    Using a heat-safe rubber spatula, carefully slide each fried egg on top of the rösti, one in the center and one slightly offset, or divide the rösti in half and top each half with one egg.

Tools you’ll need

• Large pot
• Cutting board
• Chef's knife
• Wooden spoon
• Colander
• 12-inch nonstick skillet
• Heat-safe rubber spatula

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min