Rösti - German (or Swiss) "Hash" Potatoes and Eggs
Rösti is a German/Swiss traditional "hash" potato dish. The secret to making this is to squeeze out as much of the moisture from grated potatoes as you can. With this version, shredded onion was added, then cooked until golden brown. Once cooked, add fresh eggs on top for a hearty breakfast. Rösti are a delicious side dish for any kind of meal, including dinner.
Servings 4
Equipment
- Box grater or food processor with a shredding blade
- potato ricer or clean dish cloth to squeeze out excess water
Ingredients
- 6 Yukon Gold Potatoes grated
- 1 onion finely grated
- 1-2 Tbsp olive oil
- 1 pat unsalted butter
- salt & pepper to taste
Instructions
- Wash potatoes (I don't 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 always add more).
- Toss to combine.
- Heat a skillet, with about 2-3 tsp olive oil on medium heat until it is rippling and just starting to smoke. Add the pat of unsalted butter (for flavor).
- Evenly distribute the potatoes and allow 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 approximately 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 separately and serve.