Rösti & Fried Eggs

📝 Ingredients

• 400 g potatoes (3 medium)
• ½ brown onion
• 1 tbsp plain wheat flour
• 4 eggs
• 2 tbsp sunflower oil
• 10 g unsalted butter
• 150 g cherry tomatoes
• 1 pinch sweet paprika
• Salt, pepper

🍴 Utensils

• Coarse grater
• Clean tea towel
• Mixing bowl
• Large non-stick frying pan (28 cm) with lid
• Flat spatula
• Kitchen paper

📖 Steps

1. Peel the potatoes and grate them on the coarse side of the grater, without rinsing. Peel the half onion and grate it or chop it very finely. Work quickly, as grated potato darkens when exposed to air.
2. Place the potato and onion in the centre of a clean tea towel, gather it up and twist hard over the sink to squeeze out as much water as possible. This is the key step: the drier they are, the crispier the rösti will be.
3. In the mixing bowl, mix the squeezed potatoes with the flour, ½ tsp salt and some pepper. The flour absorbs any remaining moisture and helps the cakes hold together as they cook.
4. Heat the oil in the large frying pan over a medium-high heat. Add 4 mounds of the mixture, flatten them with the spatula into cakes about 1 cm thick and press the edges firmly so they don't fall apart.
5. Cook for 5 minutes without touching them, until the underside is nicely golden, then carefully flip with the spatula and cook for another 5 minutes over a medium heat. Drain on kitchen paper and keep warm under an upturned plate.
6. Turn the heat down to low, melt the butter in the pan and gently crack in the eggs without breaking the yolks. Cook for 3 to 4 minutes, until the whites are completely set and the yolks still runny; cover for 1 minute if the white is still translucent around the yolk.
7. While the eggs are cooking, wash the cherry tomatoes and halve them. Place 2 rösti on each plate, top with 2 fried eggs, season with salt, sprinkle with a pinch of paprika and add the cherry tomatoes on the side.