Traditional Swiss Crispy Potato Rösti

A classic Swiss dish featuring coarsely grated potatoes pan-fried in butter to golden, crispy perfection. Served topped with fried sunny-side-up eggs and paired with steamed vegetables, this rustic meal is ideal for breakfast, lunch, or a comforting dinner.

Ingredients

• 800g (1.5 lbs) waxy or firm potatoes
• 2 medium yellow onions
• 2 carrots
• 500g (1 lb) green peas or fresh spinach
• 4 large eggs
• 3 to 4 tbsp butter
• Salt and black pepper to taste

Directions

1. Shred the raw or cooked (cool) potatoes using a box grater with large holes to create thick potato strands.
2. Dice one of the onions and mix it thoroughly into the shredded potatoes along with your preferred seasonings and optional diced bacon.
3. Heat a generous knob of butter in a large skillet over high heat, add the potato mixture, and cook while stirring constantly for 2 to 3 minutes until warmed through.
4. Reduce heat to medium-high and press the potatoes into a flat, round cake filling the entire pan, aiming for a thickness of about 1 cm to 1.5 cm.
5. Tuck additional butter flakes around the edges of the pan so it melts underneath the potato cake.
6. Allow the cake to cook undisturbed for 5 to 10 minutes, checking periodically until a deep golden-brown crust forms on the bottom.
7. While the Rösti cooks, dice the second onion and the carrots, then steam them in a separate covered pan with a splash of water until tender (or prepare fresh or creamed spinach).
8. Invert a large plate over the skillet and flip the Rösti onto the plate, then gently slide the potato cake back into the pan to crisp the second side over medium-low heat.
9. Once both sides are golden and crispy, remove the Rösti onto a serving platter and fry the eggs in the skillet, keeping the yolks runny.
10. Top the crispy Rösti with fried eggs and serve warm alongside the steamed vegetables or spinach.