Rosti with eggs
Crispy pan-fried potato rösti topped with softly set eggs, finished with chives and black pepper. This recipe makes 2 hearty servings and uses parboiled potatoes for a well-browned crust and tender center. Serve straight from the skillet so the rösti stays crunchy under the eggs.
Estimated calories and US ingredient costs.
For 4 servings, use two 10-inch skillets or cook in two batches so the potato layer stays thin enough to crisp. Do not simply double the thickness in one pan. Egg cooking time stays about the same, but larger batches may need separate pans or a warm oven hold for the finished rösti.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
10 leftParboil the potatoes
~10 min cookParboil the potatoes.
Put the peeled potato chunks in a medium saucepan and cover with water by 1 inch.
Bring to a boil over high heat, then reduce to a steady simmer and cook for 8 to 10 minutes, just until the outside is tender but the centers still hold their shape
Ingredients
- 1 lb total for recipeRusset potatoes
- 1 tbsp total for recipeWater
Drain and steam-dry
After ~10 minDrain well and let them steam-dry for 10 minutes so the rösti browns instead of steaming.
Shred and season
~6 minShred and season.
When the potatoes are cool enough to handle, shred them on the large holes of a box grater into a bowl.
Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss lightly.
Do not compact the shreds too much; loose shreds make a lighter, crisper cake.
Ingredients
- 1/2 tspKosher salt
- 1/4 tspBlack pepper
Form the rösti
~6 minForm the rösti.
Heat a 10-inch skillet over medium heat and add 1 tbsp neutral oil plus 1/2 tbsp of the butter.
Once the butter foams, add the shredded potatoes and press them into one even layer about 1/2 inch thick.
Shape the edges with a spatula so the cake is compact but not packed hard.
Ingredients
- 1 lb total for recipeRusset potatoes
- 1/2 tbspUnsalted butter
- 1 tbspNeutral oil
Brown the first side
~10 minBrown the first side.
Cook for 8 to 10 minutes without stirring, lowering the heat slightly if the edges darken too quickly.
Lift an edge to check for deep golden browning before turning.
The surface should look set and crisp, and the underside should release in one piece.
Flip and finish the rösti
~8 minFlip and finish the rösti.
Slide the rösti onto a plate, invert it back into the skillet, and add the remaining 1/2 tbsp butter around the edge.
Cook the second side for 6 to 8 minutes until evenly browned and the center is tender.
Ingredients
- 1/2 tbspUnsalted butter
Cook the eggs
~6 min cookCook the eggs.
Add the minced garlic to the skillet and cook for about 15 seconds over low heat, just until fragrant.
Add 1 tbsp water beside it, then crack in the 2 eggs.
Cover and cook gently until the whites and yolks are firm, about 4 to 6 minutes.
Lower the heat if the whites brown before the yolks set.
Ingredients
- 2 total for recipeLarge eggs
- 1 tspGarlic
- 1 tbspWater
Check the dish
After ~6 minCheck Rosti with eggs and continue when ready.
Assemble and serve
~6 minAssemble
Return the rösti to a serving plate or keep it in the skillet, top with the eggs, and spoon over any buttery pan juices.
Sprinkle with 1 tbsp chopped chives and a pinch of black pepper.
Ingredients
- 2 total for recipeLarge eggs
- 1/4 tsp total for recipeBlack pepper
- 1 tbspChives
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Rosti with eggs: Transfer to a warm plate and keep the skillet on low heat.
Rosti with eggs: serve.
Rosti with eggs: Serve immediately while the rösti is still crisp.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 1 lb russet potatoes, peeled and cut into large chunks
- 2 large eggs
- 1 tbsp unsalted butter
- 1 tbsp neutral oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp chopped chives
- 1 tsp minced garlic
- 1 tbsp water
Method
- Parboil the potatoesPut the peeled potato chunks in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 8 to 10 minutes, just until the outside is tender but the centers still hold their shape. Drain well and let them steam-dry for 10 minutes so the rösti browns instead of steaming.
- Shred and seasonWhen the potatoes are cool enough to handle, shred them on the large holes of a box grater into a bowl. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, then toss lightly. Do not compact the shreds too much; loose shreds make a lighter, crisper cake.
- Form the röstiHeat a 10-inch skillet over medium heat and add 1 tbsp neutral oil plus 1/2 tbsp of the butter. Once the butter foams, add the shredded potatoes and press them into one even layer about 1/2 inch thick. Shape the edges with a spatula so the cake is compact but not packed hard.
- Brown the first sideCook for 8 to 10 minutes without stirring, lowering the heat slightly if the edges darken too quickly. Lift an edge to check for deep golden browning before turning. The surface should look set and crisp, and the underside should release in one piece.
- Flip and finish the röstiSlide the rösti onto a plate, invert it back into the skillet, and add the remaining 1/2 tbsp butter around the edge. Cook the second side for 6 to 8 minutes until evenly browned and the center is tender. Transfer to a warm plate and keep the skillet on low heat.
- Cook the eggsAdd the minced garlic to the skillet and cook for about 15 seconds over low heat, just until fragrant. Add 1 tbsp water beside it, then crack in the 2 eggs. Cover and cook gently until the whites and yolks are firm, about 4 to 6 minutes. Lower the heat if the whites brown before the yolks set.
- Assemble and serveReturn the rösti to a serving plate or keep it in the skillet, top with the eggs, and spoon over any buttery pan juices. Sprinkle with 1 tbsp chopped chives and a pinch of black pepper. Serve immediately while the rösti is still crisp.
Before you cook
What to get ready
Wide skillet, mixing bowl, broad spatula and rack or plate for draining.
Parboil potatoes as directed and allow them to cool enough for safe shredding.
If something needs adjusting
Rösti sticks or breaks on turning
Let a firm crust form and slide onto a plate to turn rather than lifting only one edge.
First side is dark but center is not set
Use thinner, evenly sized portions and reduce heat slightly. Egg-containing mixtures need to cook through rather than just forming a crust.
Store for later
Refrigerate cooked patties promptly in a shallow container. Reheat centers to 165°F in a skillet or oven and keep yogurt sauces cold and separate.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining potatoes in soup and keep spare chives for garnish.
Next use for your ingredients: Potato leek soup →
Calculate this meal with your own prices →
How to Use a Food Thermometer →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For the crispiest texture, dry the parboiled potatoes well before grating and avoid overcrowding the skillet. If the rösti starts to color too fast before the center is tender, lower the heat and cover briefly only after the crust is already set. A cast-iron or heavy nonstick skillet works best.
Make it work for you
If you want a richer finish, replace the neutral oil with bacon fat or duck fat, but keep the heat moderate because those fats brown faster. For a milder version, swap chives for finely sliced scallion tops. If using smaller eggs, cook them a little less; the rösti itself does not need any change.
Use more of your eggs and butter in breakfast tacos.
Can I make the rösti ahead of time?
You can parboil, shred, and season the potatoes a few hours ahead, then keep them covered in the refrigerator and cook the rösti just before serving. For best texture, do not form the potato cake too early, since resting the salted shreds for too long can release moisture and reduce crispness. Refrigerate leftovers within 2 hours and reheat in a skillet or oven until hot.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.