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Swiss Rösti with Onion and Fried Eggs
A classic Swiss brunch dish made with grated potatoes, thinly sliced onion, clarified butter and topped with perfectly fried eggs. The potatoes are squeezed dry for maximum crispiness, cooked low and slow for a deep caramelized crust, and served hot for a hearty, satisfying meal.
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Critical Success Points
- • Squeezing out excess moisture from the grated potatoes
- • Forming a compact rosti shape with the fish slice
- • Flipping the rosti without breaking it
- • Using clarified butter to avoid burnt milk solids
Safety Warnings
- • Butter and oil are extremely hot; handle with care to avoid burns.
- • When flipping, keep the pan handle away from the edge and use oven mitts.
- • Clarified butter can splatter; keep a lid nearby.
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