Season with salt & pepper; press gently to compact.\u00a0 Cook, occasionally shaking pan to loosen, until bottom is golden brown & crisp, 15-20 min.<\/p>\r\n

Slide rosti onto a plate.\u00a0 Carefully invert skillet over plate & flip to return rosti to pan, browned side up.\u00a0 Dot 1 T butter around edge, allowing it to melt around & under rosti.\u00a0 Season with salt & pepper & cook until second side is golden brown & center is tender, 10-15 min longer.<\/p>\r\n

Melt remaining 1 T butter in large skillet over med-low heat.\u00a0 Crack eggs into skillet & cook until whites are just set, about 4 min.<\/p>\r\n

If you made 1 large rosti, cut into quarters.\u00a0 Top each rosti with cheese (if using), a fried egg & herbs.\u00a0 Enjoy!!<\/p>\r\n

Recipe adapted from Bon Appetit.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

I have to admit that I LOVE a recipe that takes basic, perhaps even boring, ingredients & turns them into something amazing!\u00a0 Such is the case with r\u00f6sti, what many Swiss consider to be their national dish.\u00a0 To be clear – this is NOT a potato pancake.\u00a0 Potato pancakes are made from raw potatoes whereas<\/p>\n