Crispy Potato and Kale Rösti with Fried Egg

• 2 cups shredded potatoes (russet or Yukon gold)
• 1 cup packed chopped kale
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• 4 large eggs for topping
• Salt and pepper for seasoning eggs

Steps

1. 1 Grate potatoes and squeeze out excess moisture using a clean kitchen towel.
2. 2 In a large bowl, combine potatoes, kale, onion, garlic, eggs, flour, salt, pepper, nutmeg, and Parmesan if using.
3. 3 Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
4. 4 Form the potato mixture into four patties and cook in the skillet for about 5 minutes per side, until golden and crispy.
5. 5 While rösti are cooking, heat another tablespoon of olive oil in a separate skillet and fry eggs to your liking.
6. 6 Top each rösti with a fried egg and season with salt and pepper.
7. 7 Serve immediately.

Equipment

• Non-stick skillet
• Spatula

Variations

• Add grated carrot for sweetness or feta cheese for extra flavor.

Substitutions

• Use spinach instead of kale, or swap Parmesan for a vegan cheese alternative.

Pairings

• Pairs well with a simple green salad or roasted tomatoes.

Nutrition

Tips

• For extra crispiness, refrigerate the formed patties for 30 minutes before cooking.
• Use a spatula to gently flip the rösti to maintain their shape.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of fresh arugula salad or tangy yogurt sauce.

FAQ