🍳 Rösti with Bacon and Egg
This hearty rösti is cooked with crispy bacon lardons and crowned with a fried egg whose runny yolk spills over the golden potato. It combines salty, smoky bacon, buttery crisp potato and a soft egg. It is a favourite brunch or mountain-hut lunch in Switzerland.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g waxy potatoes
- 120 g bacon lardons
- 2 eggs
- 30 g butter
- 1/2 tsp salt
- Black pepper to taste
Method
- Boil the potatoes in their skins for 10 minutes, cool completely, then peel and coarsely grate.
- Fry the lardons in a dry 24 cm pan until crisp, then mix them into the potato with salt and pepper.
- Add half the butter to the pan, press in the potato mixture and cook 12–15 minutes until golden underneath.
- Flip with the help of a plate, add the remaining butter and cook another 10–12 minutes.
- Fry the eggs sunny side up and place them on top of the rösti.
How to make it lighter
- Use half the bacon and fry it without extra fat — it renders its own.
- Poach the eggs instead of frying them to skip the extra butter.
- 1 tbsp butter ≈ 100 kcal — a non-stick pan lets you use much less.
History
Rösti is traditionally linked to the canton of Bern, where it is often said to have been a farmers' breakfast of grated potatoes fried in butter. It later became a Swiss national dish, and the 'Röstigraben' (rösti ditch) is a popular nickname for the cultural line between German- and French-speaking Switzerland.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →