Rösti With Fried Eggs
Get ready to indulge in a comforting and flavorful dish with this rösti recipe. Made with crispy layers of grated potatoes and melted cheese, topped with a perfectly cooked egg, this delightful meal is sure to satisfy your cravings for a hearty breakfast or brunch. With its golden brown crust and gooey cheese topping, each bite is a delightful mix of textures and flavors. So gather your ingredients and let's start cooking up this delicious dish!
— Constant Cookbook
Ingredients
- 3 russet potatoes (about 1 1/2 pounds)
- Kosher salt
- 6 (3/4 stick) unsalted butter, divided
- Freshly ground black pepper
- 4 raclette or Gruyère cheese, sliced
- 4 large eggs
- Chopped flat-leaf parsley
Instructions
- 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-inch into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
- Preheat oven to 300°. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12-inch 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.
- 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.
- Top rösti with cheese and bake until cheese melts, 5-8 minutes.
- 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.
- Cut rösti into quarters, top with eggs, and garnish with parsley.
Yield
4 servings
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