Rösti with a fried egg and sprouting broccoli

Telegraph

2 days ago

There are loads of fun variations of rösti out there – mixed with thinly sliced onion or crispy bacon. Lately, I've noticed restaurants serving this fried-potato dish in a new way: made nice and thick, then cut into cubes and topped with anything from smoked fish to caviar. I've kept this quite simple but it's just as tasty, with plenty of texture.
Overview
Prep time
15 mins
Cook time
35 mins
Serves
4
Ingredients
600-700g large floury potatoes (such as Desiree, King Edward or Maris Piper)
1 medium onion, thinly sliced
rapeseed oil, for frying, plus extra for drizzling
250g sprouting broccoli, woody stalks trimmed
4 eggs
Method
Step
Cook 600-700g large floury potatoes (in their skins) in a large pan of salted boiling water for about 10 minutes or until just soft. Leave to cool, then remove the skins with a knife or peeler. Next, grate them on the coarse part of a grater into a bowl. Mix in 1 thinly sliced medium onion and season.
Step
Heat 1 tbsp rapeseed oil in a large, non-stick frying pan over a medium-high heat. Divide the potato mix into four rough balls and place in the pan. Using a fish slice or spatula, carefully shape the röstis into thin, roundish patties. Gently press them with the back of the spatula to flatten out.
Step
Fry for 4-5 minutes until crisp and golden. Gently turn them over and cook for a further 4-5 minutes. Remove from the pan and transfer to a plate to keep warm. You may have to do this in batches, depending on the size of your frying pan (adding more oil if you need).