Bettina's Kitchen Stories: Potato "rösti", fried egg and speck
Today we are at the Nasereit mountain hut in the Zieltal Valley. Here Paul shows us his secret for making the best potato rösti with fried egg and speck. A simple dish, but very popular!
Potato "rösti", fried egg and speck
Ingredients (for 2–3 servings):
- 500 g waxy potatoes
- 100–150 g Speck, cut into strips
- 2–3 eggs
- 1 white onion
- Butter (approx. 2–3 tbsp)
- Salt and pepper, spices to taste
- Optional: fresh herbs to garnish
Preparation:
-
Boil the potatoes
- Peel the potatoes.
- Cook them in lightly salted water for about 10–15 minutes.
- Drain, let them dry and cool completely (ideally, let them rest for 1–2 hours or overnight).
-
Prepare the potatoes
- Once cool, cut the potatoes into slices.
-
Cook the potatoes
- Heat a large pan over a medium-high heat.
- Add about 2 tbsp of butter and spread the potatoes out evenly.
- Important: do not overcrowd the pan; the potatoes need space to get nice and crispy. Add the diced onion.
- Cook for 5–7 minutes on each side, until golden and crispy. Season with salt and pepper.
-
Fry the speck
- In a second pan, or at the edges of the same pan, fry the speck until it becomes crispy.
- Add a little butter if necessary.
-
Prepare the eggs
- Fry the eggs in a small pan. Season with salt and pepper.
-
Serve
- Arrange the potatoes on plates, add the speck and top with a fried egg.
- Garnish with fresh herbs, if desired.
