potatoes with breakfast are indisputably awesome, unless they’re terrible. unfortunately, most recipes take way longer than we’re willing to spend on breakfast and give mediocre results. we're looking for easy, crispy potatoes that can soak up the yolk from a crispy fried egg or a perfect soft boiled egg. enter rösti. by shredding the potato, these pancakes can be made in about 20 minutes including skinning, shredding, and forming. they only take 3 ingredients and they come out crispy on the outside, moist and tender on the inside. top them with whatever runny-yolk eggs and extras you want - our favourite combination adds sour cream, smoked salmon, soft boiled eggs and our classic garnishes of cilantro and pickled onions. I just ate these this morning and I'm salivating just thinking about them.
Serves 2, makes 4 röstis
1 large russet potato
1/2 medium onion, sliced or mandolined
few leaves of sage, 'chiffonade'
S+P, to taste
butter or olive oil
2 six-minute boiled eggs (boil water, place eggs in, turn off heat and cover)
Grate the russet potato. Squeeze the grated potato to reserve its liquid in a bowl. Let rest for 5 minutes so that the potato starch sinks to the bottom of the bowl. Pour out the top layer of water.
Toss together sliced onion, sage, S+P, grated potato and starch.
Heat a pan over medium heat, add oil. Take a handful of potato mix and form it into a flat patty. Add to pan, cook until crisp, and flip. You can do two patties at a time in a small pan or more in a larger.
Transfer cooked röstis onto a wire rack or plate, lined with paper towel. Serve immediately.
Serve with: 6-minute egg, smoked salmon, sour cream, capers, sliced lemon, and pickled onions.
Note: The egg in the photo is a 7-minute egg. I flip flop between the 6 and 7-minute egg.