Fried Eggs with Parmesan and Potato Roesti

Elevate your breakfast or supper with the delightful combination of crispy potato roesti and perfectly fried eggs. This recipe takes the humble potato and transforms it into a golden-brown cake of grated potatoes that are both hearty and satisfying. Paired with fried eggs and a sprinkling of Parmesan cheese, this dish offers a harmonious blend of textures and flavors. Discover the secret to achieving the ideal roesti texture and learn how to fry eggs to perfection in this culinary masterpiece.

SERVES 4

INGREDIENTS:

• 2½ pounds Yukon Gold potatoes, peeled and shredded
• 1½ teaspoons cornstarch
• Salt and pepper
• 5 tablespoons unsalted butter, plus 1 tablespoon cut into 4 pieces and chilled
• 2 teaspoons vegetable oil
• 1 ounce Parmesan cheese, grated (½ cup)
• 8 large eggs

INSTRUCTIONS:

1. PREPARE POTATOES: Place the shredded potatoes in a large bowl and fill it with cold water. Swirl the potatoes around with your hands to remove excess starch. Drain the potatoes in a colander, leaving them in the colander.
2. REMOVE MOISTURE: Dry the bowl and gather one-third of the potatoes in the center of a dish towel. Twist the towel tightly to squeeze out moisture, then transfer the drained potatoes to the bowl. Repeat this process with the remaining potatoes in two batches.
3. SEASON AND BLEND: Sprinkle cornstarch, ¾ teaspoon of salt, and a pinch of pepper over the potatoes. Toss the ingredients together using your hands or a fork until they are well blended.
4. COOK POTATO ROESTI: Melt 2½ tablespoons of butter in a 12-inch nonstick skillet over medium heat. Add the potato mixture and spread it into an even layer. Cover and cook for 6 minutes. Uncover and gently press down on the potatoes with a spatula to shape them into a round cake. Cook for an additional 8 to 10 minutes, pressing occasionally, until the bottom is deep golden brown.
5. FLIP AND BROWN: Shake the skillet to loosen the roesti and slide it onto a large plate. Add 2½ tablespoons of butter to the skillet and swirl it to coat the pan. Invert the roesti onto a second plate and slide it, browned side up, back into the skillet. Cook for another 8 to 10 minutes, occasionally pressing down to brown the bottom further. Transfer the roesti to a cutting board and allow it to cool slightly.
6. PREPARE FRIED EGGS: Crack 4 eggs into each of two small bowls and season with salt and pepper. Heat the vegetable oil in the same skillet over medium heat until shimmering. Add the remaining 1 tablespoon of chilled butter and quickly swirl it to coat the pan. Pour one bowl of eggs onto one side of the pan and the second bowl onto the other side. Cover and cook for 2 minutes.
7. PERFECT EGGS: Remove the skillet from the heat and let it stand, covered, for about 2 to 4 minutes, depending on your preferred yolk consistency. Slide the fried eggs onto the roesti, sprinkle with grated Parmesan cheese, and season with salt to taste. Cut the dish into wedges and serve immediately for a delightful and satisfying meal.

TIPS:

• To create a crisp and golden-brown crust for the roesti, allow the potatoes to cook undisturbed in the skillet and use a spatula to gently press them into a round cake.
• Make sure to thoroughly squeeze out excess moisture from the grated potatoes to prevent a gluey interior.
• The addition of cornstarch to the potatoes helps hold the cake together without making it overly starchy.
• If using a coarse grater, cut the potatoes lengthwise to create longer shreds for better texture.
• Use a well-seasoned nonstick skillet or cast-iron skillet with a tight-fitting lid to ensure even cooking and easy flipping of the roesti.
• For perfectly fried eggs, pay attention to the timing based on your desired yolk consistency, ranging from runny to medium-set.
• Serve the dish promptly to enjoy the crispy roesti and velvety fried eggs at their best.