Swiss Potato Rösti with Spinach and Egg
Crisp, golden Swiss potato rösti topped with savory wilted spinach and fried eggs for a practical one-skillet breakfast.
- breakfast
- fried egg
- Gluten-Free
- IPFB27
- one-skillet
- potato
- quick
- spinach
- Swiss
- Swiss rösti
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Baby spinach · 5 Ounce
organicgirl Baby Spinach
100%
Details
Russet potatoes · 1 Pound
Russet Potato
67%
Details
Large eggs · 2 Each
Eggland's Best Classic Large White Eggs
17%
Details
Extra-virgin olive oil · 3 Tablespoon
Graza Sizzle Extra Virgin Olive Oil 25.3 fl oz
6%
Details
Yellow onion · 2 Ounce
Kroger® Yellow Onion 3 lb Bag
4%
Details
Kosher salt · 0.75 Teaspoon
David's Kosher Salt
1%
Details
Ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Russet potatoes-1 pound
- Baby spinach-5 ounces
- Large eggs-2 each
- Yellow onion-2 ounces
- Extra-virgin olive oil-3 tablespoons
- Kosher salt-3/4 teaspoon
- Ground black pepper-1/4 teaspoon
Scrub the potatoes and grate them on the large holes of a box grater; grate the onion. Wrap both in a clean kitchen towel and wring very firmly until as dry as possible. Transfer to a bowl and toss with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Keep fingers clear of the box grater while grating the potatoes and onion.
Heat 1 1/2 tablespoons olive oil in the skillet over medium-high heat until shimmering. Add the potato mixture, spread it into an even 1/2-inch-thick round, and press it firmly once with the spatula. Cook without moving it for 6 to 7 minutes, until the underside is deeply golden and crisp.
Use caution around the hot oil and skillet while adding and shaping the potato mixture.
Loosen the rösti with the spatula. Using oven mitts, place the heatproof plate over the skillet and invert the rösti onto the plate. Return the skillet to the heat, add 1/2 tablespoon olive oil, and slide the rösti back in uncooked-side down. Cook without disturbing for 5 to 6 minutes, until crisp outside and tender in the center. Transfer to serving plates and divide into two portions.
Use oven mitts and keep the heatproof plate pressed firmly against the skillet when flipping; keep both pieces level while hot oil is present.
Add 1 teaspoon olive oil and the spinach to the same skillet. Sprinkle with 1/8 teaspoon salt and cook over medium-high heat, tossing for 1 to 2 minutes, until just wilted and the skillet is dry. Divide the spinach over the rösti.
Take care around the hot skillet and oil while tossing the spinach.
Add the remaining 2 teaspoons olive oil to the skillet and reduce the heat to medium. Crack in the eggs and fry for 3 to 4 minutes, until the whites are fully set and the yolks reach the desired doneness. Season with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top each rösti portion with a fried egg and serve immediately.
Keep raw egg away from ready-to-eat ingredients. People at increased risk of foodborne illness should cook eggs until both whites and yolks are firm.
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