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+# Rösti
+
+Usually cooked to get rid of leftover potatoes from the day before.
+This swiss classic works great together with fried eggs.
+
+Serves: 1
+
+Cooking time: ~45 minutes
+
+## Ingredients
+
+- ~500g (~1lb) potatoes (firm/waxy)
+- 2 eggs
+- 1 onion (medium size)
+- butter
+
+## Directions
+
+1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes.
+2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
+3. Dice the onion and mix together with potatoes. Add your seasonings here. The typical ones are of course salt, pepper, and nutmeg.
+4. heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
+5. reduce heat to medium-low. Form the Rösti into a puck. Depending on how soft you want it inside adjust the thickness. I recommend something around 1 - 1.5cm (~1/2") for a softer Rösti.
+6. add some more butter flakes around the brim of the pan to get under the Rösti.
+7. The browning process can take quite a while. Usually I'm not at the stove while it's cooking. Check after roughly 10-15 minutes for browning.
+8. When you're satisfied with the achieved browning, flip the Rösti. A plate can be useful here to put on top of the Rösti in the pan.
+9. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
+10. Top Rösti with eggs and serve.
+
+## Contributors
+
+- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)