Ingredients

Steps

• Grate the potatoes onto a clean tea towel and squeeze firmly to remove all moisture.
• Heat olive oil in a small pan, add potatoes, season, and fry for 6 minutes.
• Add half the butter to the pan edges every two minutes while frying.
• Flip the rosti and cook for 4 minutes, adding the remaining butter to the edges.
• Remove the golden-brown rosti from the pan and drain on kitchen paper.
• Cut the rosti into quarters and serve with a poached egg on top.