Rösti – German (or Swiss) Hash Browns & Eggs
Rösti is a German/Swiss traditional potato dish. The secret to making this is to squeeze out as much of the moisture from grated potatoes as you can. In this version, I add shredded onion and then cook the potatoes until golden brown. Once they’re cooked, I added fresh eggs on top which made a hearty breakfast. Rösti are a delicious side dish for any kind of meal, including dinner. Enjoy!
- 6 Yukon Gold Potatoes, grated
- 1 onion, finely grated
- 1-2 Tbsp olive oil
- 1 pat unsalted butter
- salt & pepper, to taste
Adapted from foodiewife-kitchen.blogspot.com
Potato ricer (easy way to remove excess moisture) or
cheesecloth or tea towel
Box grater or food processor with a shredding blade
Wash potaotes (I do not peel them, unless you are using Russets) and grate
Squeeze out as much moisture as you can (to avoid gummy potatoes).
Add grated onion (if using)
Add olive oil, pepper and go easy on adding salt (you can all the time add more).
Toss to combine.
Heat a skillet, with about 2-3 tsp olive oil on medium heat until it’s rippling and just starting to smoke. Add the pat of unsalted butter (for flavor).
Evenly distribute the potatoes and permit to cook until golden brown. Press down with a large spatula (I use a bacon press to weight it down).
Flip over and continue to cook until golden brown. Total cooking time is about 20 minutes.
If desired, crack 4 eggs on top and cover. Allow to cook for 3-4 minutes longer and serve.
Otherwise, you can cook eggs individually and serve.