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Lighter Rösti with Fried Egg & Steamed Spinach
Recipe

Lighter Rösti with Fried Egg & Steamed Spinach

Main • Switzerland

A practical Swiss-style plate that keeps the comfort of rösti while staying balanced: a thinner, crisp rösti cooked in a nonstick pan, plus a fried egg and quick steamed spinach.

Why smarter

Uses a modest amount of canola oil and a thinner rösti for crispness without heavy fat; adds spinach for volume and nutrients; eggs provide satisfying protein without needing cream or cheese.

Chef tip

For extra-crisp rösti with less oil, press the potato into an even, thin layer and let it cook undisturbed until the edges look deeply golden before flipping.

Soft line

Classic comfort, made weeknight-friendly.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Waxy potatoes (e.g., Charlotte), peeled 800.000 g waxy potatoes
2 Salt, divided 1.000 tsp salt plus more to taste
3 Black pepper 0.500 tsp black pepper to taste
4 Canola oil (rapeseed), divided 2.000 tbsp canola oil for frying rösti and eggs
5 Onion, finely grated or very finely chopped (optional but classic) 80.000 g onion about 1 small onion
6 Eggs 4.000 large eggs 1 per serving
7 Fresh spinach 300.000 g fresh spinach washed
8 Garlic, finely sliced or minced 1.000 clove garlic
9 Lemon juice (optional) 2.000 tsp lemon juice to finish spinach

Method

  1. Par-cook the potatoes: place in a pot, cover with cold water, add a pinch of salt, and simmer until just tender on the outside but still firm in the center (about 10–12 minutes). Drain well and let steam-dry; chill 15–20 minutes (or longer) until cool enough to handle.
  2. Coarsely grate the cooled potatoes into a bowl. Add onion (if using), 3/4 tsp salt, and pepper. Toss gently so the shreds stay fluffy.
  3. Heat 1 tbsp canola oil in a large nonstick skillet over medium heat. Add the potato mixture and spread into a thin, even round (about 1.5–2 cm thick). Press lightly with a spatula.
  4. Cook the rösti undisturbed until the underside is deeply golden and crisp (about 8–10 minutes). If the pan looks dry, drizzle in a little more oil around the edges.
  5. Flip: slide rösti onto a plate, place the skillet upside down over it, and invert to return rösti to the pan. Cook the second side until crisp (6–8 minutes). Slide onto a board and cut into 4 wedges; keep warm.
  6. Steam the spinach: add spinach and 2–3 tbsp water to a pot with a lid. Cover and cook over medium heat until just wilted, 2–3 minutes. Drain off excess liquid, then season with remaining salt, pepper, garlic, and optional lemon juice.
  7. Fry the eggs: wipe out the skillet if needed. Heat remaining 1 tbsp canola oil over medium. Crack in eggs and cook until whites are set and edges lightly crisp; cover briefly if you want the yolks slightly set.
  8. Serve: plate a wedge of rösti with a mound of spinach and top with a fried egg. Season with a pinch of pepper and a squeeze of lemon if desired.