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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier. Ingredients:
3 russet potatoes (about 1 1/2 pounds) |
kosher salt |
6 tablespoons (3/4 stick) unsalted butter, divided |
freshly ground black pepper |
4 ounces raclette or gruyère cheese, sliced |
4 large eggs |
chopped flat-leaf parsley |
Directions:
1. Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2 into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
2. Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12 ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
3. Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
4. Top rösti with cheese and bake until cheese melts, 5-8 minutes.
5. Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
6. Cut rösti into quarters, top with eggs, and garnish with parsley.
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