Rösti

Ingredients

• 2 lbs starchy potatoes, scrubbed
• 4 tablespoons butter, divided
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fried eggs, for serving (optional)

Before you cook

• Boil the whole, unpeeled potatoes for 12 minutes, until just barely tender but still firm in the center.
• Drain the potatoes and chill them in the refrigerator for at least 1 hour, or overnight.

Steps

1. Peel the chilled potatoes and grate them coarsely into a large bowl.
2. Season the grated potato with the salt and pepper and toss gently to combine.
3. Melt 2 tablespoons of the butter in a nonstick skillet over medium heat.
4. Press the grated potato evenly into the skillet, forming a flat, compact disc.
5. Cook for 8 to 10 minutes, pressing down occasionally, until the underside is deep golden brown.
6. Slide the rösti onto a large plate.
7. Add the remaining 2 tablespoons butter to the skillet and let it melt.
8. Invert the skillet over the rösti and flip the whole thing back into the pan, browned side up.
9. Cook for 8 more minutes, until the second side is equally golden and crisp.
10. Slide the rösti onto a serving plate and cut into wedges.
11. Serve warm, topped with a fried egg if desired.