Potato Rösti with Caramelized Onions and Poached Egg
A comforting and elegant breakfast dish featuring a golden, crispy potato rösti paired with deeply caramelized onions and a soft-poached egg coated in fresh chives. The rich, runny egg yolk combines beautifully with the sweet onions and crunchy potato.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Caramelize sliced onions in butter until soft and sweet. → Grate potatoes, squeeze out moisture, and mix with starch and melted butter. → Pan-fry the potato mixture in butter until crisp and golden on both sides. → Poach an egg and coat it with olive oil and chopped chives. → Plate the rösti with caramelized onions and the soft-poached egg.
Cooking Steps
Brief Cooking Order
Caramelize sliced onions in butter until soft and sweet. → Grate potatoes, squeeze out moisture, and mix with starch and melted butter. → Pan-fry the potato mixture in butter until crisp and golden on both sides. → Poach an egg and coat it with olive oil and chopped chives. → Plate the rösti with caramelized onions and the soft-poached egg.
Introduction
A comforting and elegant breakfast dish featuring a golden, crispy potato rösti paired with deeply caramelized onions and a soft-poached egg coated in fresh chives. The rich, runny egg yolk combines beautifully with the sweet onions and crunchy potato.
Step 1
Thinly slice the onions.
Step 2
Melt a knob of butter in a saucepan over medium-low heat, add the sliced onions, cover with a lid, and cook slowly until deeply caramelized and jammy.
Step 3
Peel the potatoes and grate them using a box grater.
Step 4
Firmly squeeze the grated potatoes by hand over a bowl to remove as much excess liquid as possible.
Step 5
Place the squeezed potato into a bowl, add potato starch and melted butter/oil, and mix well to combine.
Ingredients List
Important Notes
Removing maximum moisture from the grated potatoes is essential to achieving a crisp, non-soggy rösti.
Caramelizing onions requires gentle heat and patience; keep the lid on early to sweat them before letting them brown.
Do not overcook the poached egg so the warm yolk can act as a natural sauce over the crispy potato.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...