Ingredients

• 100g/3½oz new potatoes
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tsp butter
• 1 free-range egg
• poached

Directions

• Line a bowl with a clean tea towel and grate the new potatoes into the bowl. Twist the tea towel to squeeze out the excess moisture from the potatoes into the bowl.
• Heat the olive oil in a small frying pan
• add the grated potatoes to the pan and season well with salt and freshly ground black pepper. Fry the potatoes for 5-6 minutes
• or until they come together to form a cake
• adding a little butter down the sides of the rösti every two minutes.
• Turn the rösti over using a fish slice and cook for a further 3-4 minutes
• again adding a little butter down the sides to crispen the edges. Remove the rösti from the pan when golden-brown and drain on kitchen paper.
• To serve
• cut the rösti into quarters and place a poached egg on top.