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Swiss rösti with a crisp golden potato crust, melted Gruyere, fried egg, herbs, and salad.

Swiss Rösti with Gruyère and Fried Egg

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Crisp Swiss potato rösti layered with melted Gruyère and topped with a fried egg and herbs.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Swiss
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rösti
  • 2 lb russet potatoes peeled
  • 3 tbsp unsalted butter divided
  • 1 cup Gruyère cheese shredded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper ground
Toppings
  • 4 large eggs fried
  • 4 cups green salad for serving
  • 2 tbsp fresh chives snipped

Equipment

  • Large pot
  • Box grater
  • 10-inch nonstick skillet
  • Large plate
  • Small skillet

Method
 

Par-Cook and Grate:
  1. Boil the potatoes in salted water until just tender but not fully cooked, about 12 minutes. Cool completely and refrigerate until firm.
  2. Coarsely grate the potatoes. Toss with salt and pepper.
Cook the Rösti:
  1. Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add half the potatoes, sprinkle over the cheese, and cover with remaining potatoes.
  2. Press into an even cake. Cook until the bottom is deeply golden, 8 to 10 minutes. Invert onto a plate, add remaining butter, and slide the rösti back into the skillet.
  3. Cook the second side until crisp and the cheese is melted, 8 to 10 minutes.
Top and Serve:
  1. Fry the eggs in a separate skillet until the whites are set and the yolks remain runny.
  2. Cut the rösti into wedges and top each serving with a fried egg, chives, and salad.

Nutrition

Calories: 560kcalCarbohydrates: 52gProtein: 22gFat: 30gSaturated Fat: 15gCholesterol: 265mgSodium: 720mgFiber: 6gSugar: 3g

Notes

  • Cool the potatoes before grating.
  • Press the cake firmly but do not stir it while cooking.
  • Serve immediately for the crispest crust.