Crispy Potato Rösti with Salami, Cheese + Fried Eggs

AuthorJulie

I kept the measurements loose here, because it's breakfast, and because each will be dictated based on appetites, pan size, and what you happen to have in your fridge. Hollandaise would be divine drizzled overtop.

Crispy Potato Rösti with Salami, Cheese + Fried Eggs

2 russet potatoes
canola oil, for cooking
butter, for cooking
1/4-1/2 cup chopped or thinly sliced salami or ham
salt and pepper, to taste
grated aged Gouda, raclette, or other meltable cheese
eggs, for poaching or frying

1

In a medium saucepan, cover the potatoes with water and bring to a boil. (Yes, leave them whole.) Cook for 20 minutes, or until just fork-tender; drain and cool under cold running water. Set aside to cool, or refrigerate for up to a couple days.

2

Set a small, heavy (cast iron is ideal) skillet over medium-high heat, add a drizzle of oil and if you like, cook the salami or ham for a few minutes, until slightly crisp. Meanwhile, coarsely grate a potato or two using the coarse side of a box grater. Season with salt and pepper right on the cutting board or countertop.

3

Add the salami and toss to combine them, then put about half the mixture into the hot pan, pressing down to make a cake. Cook for a few minutes, until the bottom is deeply golden. Invert onto a plate, then slide it back into the pan and cook until golden on the other side. (Add extra oil and butter to the pan if you need it.)

4

Top with cheese and either cover with a lid to help it melt, or run it under the broiler for a minute or two to melt it. Meanwhile, fry or poach a couple of eggs in another skillet - or slide the rösti out onto a plate and cook the eggs in the same pan. Repeat with the remaining potatoes.

5

Serve the eggs on top of the rösti.

Category,

Ingredients

 2 russet potatoes
 canola oil, for cooking
 butter, for cooking
 1/4-1/2 cup chopped or thinly sliced salami or ham
 salt and pepper, to taste
 grated aged Gouda, raclette, or other meltable cheese
 eggs, for poaching or frying

Directions

1

In a medium saucepan, cover the potatoes with water and bring to a boil. (Yes, leave them whole.) Cook for 20 minutes, or until just fork-tender; drain and cool under cold running water. Set aside to cool, or refrigerate for up to a couple days.

2

Set a small, heavy (cast iron is ideal) skillet over medium-high heat, add a drizzle of oil and if you like, cook the salami or ham for a few minutes, until slightly crisp. Meanwhile, coarsely grate a potato or two using the coarse side of a box grater. Season with salt and pepper right on the cutting board or countertop.

3

Add the salami and toss to combine them, then put about half the mixture into the hot pan, pressing down to make a cake. Cook for a few minutes, until the bottom is deeply golden. Invert onto a plate, then slide it back into the pan and cook until golden on the other side. (Add extra oil and butter to the pan if you need it.)

4

Top with cheese and either cover with a lid to help it melt, or run it under the broiler for a minute or two to melt it. Meanwhile, fry or poach a couple of eggs in another skillet - or slide the rösti out onto a plate and cook the eggs in the same pan. Repeat with the remaining potatoes.

5

Serve the eggs on top of the rösti.

Crispy Potato Rösti with Salami, Cheese + Fried Eggs
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