Rösti with fried egg and speck

Ideal as a hearty breakfast or for an energy boost after a day outdoors: rösti with speck and eggs. The key to good pan-fried potatoes is to give them enough space in the pan to become crispy.

Ingredients for 2-3 servings:

• 500 g waxy potatoes
• 100-150 g strips of speck
• 2-3 eggs
• 1 onion
• butter (approx. 2-3 tbsp)
• salt and pepper, other seasonings to taste
• optional: fresh herbs for garnish

9 steps for preparation:

• Boil the potatoes in lightly salted water for about 10-15 minutes, then drain.
• Allow them to steam dry briefly and cool completely (ideally for 1-2 hours or overnight).
• Slice the cooled potatoes.
• Heat a large pan over medium-high heat.
• Add 1-2 tbsp of butter: Once melted, add the potato slices and the chopped onion.
• Fry for 5-7 minutes on each side until golden brown and crispy.
• Season the crispy potatoes with salt and pepper.
• In a separate pan, fry the speck until crispy, using a little butter if necessary.
• In a small pan, fry the eggs sunny-side up and season them with salt and pepper.

The dish is ready: Simply arrange the rösti on plates, sprinkle with South Tyrolean Speck, and top with the fried egg. For presentation, you can garnish with fresh herbs as desired.