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Pan-Seared Eggs with Herb Potato Rosti

This delightful dish features crispy potato rosti topped with perfectly pan-seared eggs, highlighting the vibrant flavors of early autumn produce.

Main
Prep 15m · Cook 30m · Total 45m
8 ingredients

As September brings a bounty of fresh vegetables and cooler weather, this recipe showcases seasonal potatoes and eggs, mirroring the urgency of timely decisions and actions in the contemporary landscape. The dish embodies resilience and creativity, using simple ingredients to create a comforting meal. Inspired by Appeals Court Upholds Carroll’s $83 Million Judgment Against Trump and States Heading Toward Constitutional Showdown Over Abortion Shield Laws.

Instructions

  1. Start by grating the peeled potatoes and then place them in a clean kitchen towel to squeeze out excess moisture.
  2. In a large bowl, combine the grated potatoes, chopped onion, salt, and pepper. Mix well.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the potato mixture and press it down into a flat layer.
  4. Cook for about 10-12 minutes until the bottom is golden brown, then carefully flip it over and add the remaining oil if needed. Cook for another 10-12 minutes until golden and crispy.
  5. While the rosti cooks, heat another skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness.
  6. Once the rosti is done, cut it into wedges and serve topped with the fried eggs, garnished with chopped parsley and a sprinkle of paprika.