Rösti with Egg

Boil the potatoes in their skins for 35–40 minutes until tender but not falling apart; let cool, peel, and refrigerate for at least 8 hours.

Grate the chilled potatoes on a coarse grater into long shreds, then gently mix with salt and black pepper.

Melt 30 g of butter in a wide nonstick skillet over medium heat, add the potatoes, and press lightly with a spatula to form an even cake.

Cook the rösti for 10 minutes without stirring, until the bottom is golden and crisp.

Cover the skillet with a flat plate, flip the rösti onto it, slide it back into the skillet, and add the remaining butter around the edge. Cook for another 10 minutes until nicely browned.

In another skillet, melt some butter, carefully crack in the eggs, and fry over low heat for 3–4 minutes, so the whites set while the yolks stay runny; season with salt and pepper.

Divide the rösti between two plates, top each with an egg, and serve hot.