Ingredients

2-1/2 lb Yukon Gold potatoes, peeled and shredded
1-1/2 tsp cornstarch
1-1/4 tsp table salt, divided
1/8 tsp plus 1/8 tsp pepper, divided
6 tbsp unsalted butter, divided
8 large eggs
2 tsp vegetable oil
1 oz Parmesan, grated (1/2 cup)

Method

  1. Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain, leaving potatoes in colander.
  2. Wipe bowl dry. Place one-third of potatoes in center of a dish towel or several layers of paper towels. Gather towel ends together and twist tightly to squeeze out as much moisture as possible. Transfer potatoes to now-empty bowl and repeat process with remaining potatoes in 2 batches.
  3. Sprinkle cornstarch, 3/4 teaspoon of the salt and 1/8 teaspoon of the pepper over potatoes. Using hands or fork, toss ingredients together until well blended.
  4. Melt 2-1/2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Add potato mixture and spread into even layer. Cover and cook for 6 minutes.
  5. Uncover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 8 to 10 minutes.
  6. Shake skillet to loosen roesti and slide onto large plate.
  7. Add 2-1/2 butter to skillet and swirl to coat. Invert roesti onto second plate and slide roesti, browned side up, back into skillet. Cook, occasionally pressing down on roesti, until bottom is well browned, 8 to 10 minutes.
  8. Transfer roesti to cutting board and let cool slightly while making eggs.
  9. Wipe skillet clean with paper towels.
  10. Crack eggs into 2 small bowls, 4 eggs per bowl, and sprinkle with remaining salt and pepper.
  11. Heat oil in now empty skillet over medium heat until shimmering. Add remaining 1 tbsp butter to skillet and quickly swirl to coat skillet. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 2 minutes.
  12. Remove skillet from heat and let sit, covered, about 2 minutes for runny yolks (white around edge of yolk will be barely opaque), about 3 minutes for soft but set yolks and about 4 minutes for medium-set yolks.
  13. Slide eggs onto roesti, sprinkle with Parmesan cheese and season with salt to taste.
  14. Cut into wedges and serve.

Makes 4 to 6 servings.

Source: The Winnipeg Free Press

Today's Comic

 This free site is ad-supported. Learn more
​