Parmesan Rösti With Hot Sauce Eggs

Peel and grate your potatoes on the coarsest grater you can find. Pop the grated potato into a bowl and cover with cold water. Add a tbsp of salt, then leave to soak for 30 mins.

Heat your oven to 160°C.

Coarsely grate your onion and finely grate your Parmesan.

Line a colander with a clean tea towel. Tip in your grated potato, then gather the top of the tea towel up to tighten the whole thing up into a ball. Squeeze out all the excess liquid you can.

Tip your dried potato into a bowl, then add your grated onion and three-quarters of your Parmesan. Add a pinch of salt and a generous grinding of black pepper, then mix to combine with your hands.

Heat a generous glug of vegetable oil in a frying pan. Add small handfuls of your potato mixture a couple at a time, pushing down on them with a spatula to flatten them. Fry for about 3 mins on each side until they are super crispy and golden.

Keep your röstis warm on a tray in the oven whilst you cook the rest.

When all your röstis are cooked, move onto your eggs. In the same pan, crack in your eggs. Sprinkle them with a little salt, and fry for about 2 mins. The base should get very golden, and the whites should bubble up nicely

Finely chop your chives.

Put two röstis on each plate, and top with your fried egg. Sprinkle over your remaining Parmesan and chives, then pour over your hot sauce. Enjoy!