Swiss Rösti with Gruyère and Fried Egg
Crisp Swiss potato rösti layered with melted Gruyère and topped with a fried egg and herbs.
Equipment
- Large pot
- Box grater
- 10-inch nonstick skillet
- Large plate
- Small skillet
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
Instructions
Par-Cook and Grate:
- Boil the potatoes in salted water until just tender but not fully cooked, about 12 minutes. Cool completely and refrigerate until firm.
- Coarsely grate the potatoes. Toss with salt and pepper.
Cook the Rösti:
- Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add half the potatoes, sprinkle over the cheese, and cover with remaining potatoes.
- 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.
- Cook the second side until crisp and the cheese is melted, 8 to 10 minutes.
Top and Serve:
- Fry the eggs in a separate skillet until the whites are set and the yolks remain runny.
- Cut the rösti into wedges and top each serving with a fried egg, chives, and salad.
Notes
- Cool the potatoes before grating.
- Press the cake firmly but do not stir it while cooking.
- Serve immediately for the crispest crust.
Nutrition
Calories: 560kcalCarbohydrates: 52gProtein: 22gFat: 30gSaturated Fat: 15gCholesterol: 265mgSodium: 720mgFiber: 6gSugar: 3g