Rosti (Rosti) with Egg

1. 1

   Wash and peel the potato.

2. 2

   Slice the potato into thin slices.

3. 3

   Alternatively, grate the potato.

4. 4

   Place the grated potato in a cheesecloth and squeeze until dry.

5. 5

   Heat oil in a frying pan.

6. 6

   Add in the sliced/grated potato and stir it around until coated with oil evenly.

7. 7

   Season with salt and plenty of black pepper.

8. 8

   Spread the potato in a single layer and let it fry, untouched for several minutes, until the underside turns golden-brown in colour.

9. 9

   Flip to the other side and let it fry until it turns golden-brown.

10. 10

    Crack the egg in the middle of the rosti (break the egg if you want to) and spread the egg white around the rosti.

11. 11

    Once the egg is set on the underside, flip the rosti and let the egg set.

12. 12

    Serve immediately plain or with sour cream.

13. 13

    Note: the key is to not touch the potato while its frying so that it can acquire a golden-brown crust.

14. 14

    Add in herbs while cooking the rosti for an extra kick.

* Per serving · 4 servings · Values may vary.

No additional tips available.