Ingredients

Steps

• Grate the potato into a clean tea towel and squeeze out all excess liquid.
• Season the potato with salt and pepper in a bowl.
• Heat oil in a small frying pan and press the potato into the pan.
• Fry for 4 minutes and push 7.5g of butter down the edges.
• Flip the rosti and cook for 3 minutes until golden-brown.
• Add the remaining 7.5g of butter to the edges and cook for 1 minute.
• Serve the rosti topped with two fried eggs and chopped chives.