Gluten-Free Rösti with Fried Egg and Gruyère

Instructions

1. 1Peel the 4 medium Potatoes and the 0.5 medium Onion. Using the large holes of a box grater, grate the potatoes and onion into a clean kitchen towel. Gather the corners of the towel and twist tightly to squeeze out as much excess moisture as possible.
2. 2Place a 30.48 cm non-stick skillet over medium heat, 163°C. Add the 2 tablespoons of butter and let it melt, swirling the pan to coat the bottom.
3. 3Add the squeezed potatoes and onion mixture to the melted butter in the skillet. Sprinkle evenly with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Press the mixture down gently with a spatula to form an even layer. Cook for 15 to 20 minutes, flipping the entire pancake carefully halfway through using a large spatula, until the bottom is golden brown and crispy.
4. 4While the rösti is cooking, place a separate non-stick skillet over medium heat, 163°C. Carefully crack the 4 large eggs into the skillet. Cook for 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your preference.
5. 5Slide the cooked rösti onto a serving plate. Carefully place the 4 fried eggs on top of the rösti. Sprinkle the 0.5 cup of Gruyère cheese over the eggs and rösti. Serve immediately.

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