Pomme rösti
A Swiss-inspired potato dish of grated potatoes pan-fried in clarified butter, a crispy exterior and the ultimate breakfast treat.
Rösti (2 large rösti)
1kg Grated potato (King Edward)
60g Clarified butter
100g Shallot (sauteed)
Grated nutmeg
Salt + pepper
Optional
1 Fried egg or 125g caviar + 50g crème fraiche
Start by clarifying your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want.
Slice your shallot and sweat down in some butter.
Peel your potatoes and grate. Wash the potatoes to remove the starch. Steam over boiling water for approx. 6 minutes. You want the potato to be just cooked, they will become slightly sticky at this stage.
Add your clarified butter, shallot, nutmeg and seasoning to the potato and mix well.
Add some more clarified butter to a pan and cook your rösti mix until golden, flip by using a plate but watch out for hot butter, pour this out of the pan first.
Top with your choice of egg – fried hen or boujie fish eggs.
