- 100g/3½oz new potatoes
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 tsp butter
- 1 free-range egg, poached
- Line a bowl with a clean tea towel and grate the new potatoes into the bowl. Twist the tea towel to squeeze out the excess moisture from the potatoes into the bowl.
- Heat the olive oil in a small frying pan, add the grated potatoes to the pan and season well with salt and freshly ground black pepper. Fry the potatoes for 5-6 minutes, or until they come together to form a cake, adding a little butter down the sides of the rösti every two minutes.
- Turn the rösti over using a fish slice and cook for a further 3-4 minutes, again adding a little butter down the sides to crispen the edges. Remove the rösti from the pan when golden-brown and drain on kitchen paper.
- To serve, cut the rösti into quarters and place a poached egg on top.