Potato Rosti Recipe With Brown Butter Fried Eggs & Sage

Peel and coarsely grate the potatoes into a clean tea towel. Halve and thinly slice the onion. Put the butter into a small bowl and melt in the microwave.

Gather the top of the tea towel together so the potato is completely encased, then hold it over the sink and squeeze as much water as possible from the potato.

Tip the dry potato into a clean bowl. Add the sliced onion along with 2 tbsp of the melted butter, then season really well with salt and pepper. Mix well.

Heat a pat of the butter in a medium frying pan (roughly 28cm) over a medium heat, then pile in all of the potato – you want the potato to be about 2 ½ cm thick. Gently press to make sure there is lots of contact with the bottom of the pan.

Fry for 6-8 mins until the bottom is super golden and caramelised. Carefully flip the rosti out onto a plate, then add a pat of more butter and slide the rosti back into the pan. Continue to cook for another 6-7 mins or until the bottom is a deep caramel colour and is super crunchy.

Once you’ve flipped the rosti and got it back into the pan, get another frying pan over a high heat. Pour in the melted butter and cook for 1-2 mins, gently whisking, until smelling nutty and has turned a light golden colour. Crack in the eggs, then baste them with some of the butter and cook for 1-2 mins until the white is cooked through and the yolk is still runny. Add the sage into the butter in the gaps between the eggs and cook for 1 min, then remove from the heat.

Slide the rosti out onto a board and cut into quarters. Put each onto a plate then top with a fried egg and some of the sage. Cut the lemon in half and squeeze into the butter, then spoon over. Serve with hot sauce for splashing over and a green salad.