Crispy Rosti with Fried Eggs

Rosti is a large potato pancake made famous by the Swiss (hmmmmm - I don't have any readers from Switzerland):
(makes four servings)

3 russet potatoes (about 1&1/2 lbs.)
Sea salt*
Johnny's Garlic Spread*
6 T. (3/4 stick) butter*, divided
Freshly ground black pepper
4 oz. raclette or Gruyere cheese, sliced
4 large eggs
Flat leaf parsley, chopped

Place the potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a pairing knife slides easily about 1/2" into potatoes, 8-10 mins.
Drain potatoes and let cool. Chill until firm, about 2 hours (this makes the grating step easier). Preheat oven to 300. Peel potatoes. Using the large holes of a box grater, grate potatoes into a large bowl. Melt 4 T. butter in a 12" ovenproof skillet oven med.-low heat. Add potatoes. Season with Johnny's and pepper; press gently to compact into a round pancake shape*. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 mins. Slide rosti onto a plate. Carefully invert skillet over plate and flip to return rosti to pan, browned side up. Dot 1 T. butter around the edge, allowing it to melt around and under rosti. Season with Johnny's and pepper, and cook until second side is golden brown and center is tender, 10-15 mins. longer. Top orsti with cheese and bake until cheese melts, 5-8 mins. Meanwhile, melt remaining 1 T. butter in a large nonstick skillet over med.-low heat. Crack eggs into skillet and cook until white are just set, about 4 mins. Cut rosti into quarters, top with eggs, and garnish with parsley. Serve with fresh fruit bites*.

Discover a hidden talent today, and USE it!! Have FUN and Happy Friday!!!

Love,

MM