Rösti with Egg

Instructions

1. 1
   If using the authentic parboiled method: Boil the whole unpeeled potatoes in salted water the day before for 15-20 minutes (they must remain firm in the core). Let cool completely and refrigerate overnight.
2. 2
   The next morning, peel the cold potatoes and shred them using the coarse side of a box grater to produce long, clean potato ribbons without smashing them.
3. 3
   Toss the shredded potato strands gently in a bowl with fine sea salt, black pepper, and a subtle pinch of ground nutmeg using your fingers lightly.
4. 4
   Heat a medium non-stick skillet over medium heat. Melt half of the butter alongside the tablespoon of olive oil.
5. 5
   Add the shredded potatoes to the hot pan. Sauté gently for 2-3 minutes to coat the strands evenly with the fats. Then, use a flexible spatula to gather the potatoes inward, shaping it into a neat, round flat cake, pressing down very lightly.
6. 6
   Cook undisturbed over medium-low heat for 10-12 minutes. The bottom layer will melt together and develop a rich, deeply golden caramelized crust.
7. 7
   To flip safely: Place a large flat plate or a flat lid securely over the skillet. With a swift, confident motion, invert the pan so the Rösti lands crust-side-up on the plate.
8. 8
   Melt the remaining butter in the empty skillet. Carefully slide the Rösti back into the pan to crisp up the unbaked side. Cook for another 10 minutes until both faces sound beautifully crunchy when tapped, just like in `Rösti con huevo.png`.
9. 9
   While the second side crisps, poach the eggs: Bring water to a gentle simmer in a small pot with the white vinegar. Create a whirlpool with a spoon, drop a cracked egg into the center, and simmer softly for exactly 3 minutes. Remove with a slotted spoon.
10. 10
    Slice the hot crisp Rösti into wedges matching the reference photo, plate them up, top with the warm poached egg, and make a tiny delicate slice in the egg white so the liquid gold yolk streams out right before serving.