Crispy Potato Rösti with Hot-smoked Salmon and Soft Eggs

Grate the potatoes using the large holes on a box grater, trying to get nice long strands. In 2 batches, spread the grated potato out on a large clean tea towel and roll up tightly. Holding the ends, twist like a snake to squeeze out as much liquid as possible, then place the potato in a large bowl. This helps the rösti to get all lovely and crispy. Add the melted butter and garlic and toss with a fork to coat the strands. Season with the salt and a good grind of pepper and toss again.

Heat the oil in a non-stick frying pan over a medium heat. Add the potatoes and use a fork to spread into an even layer. Don’t press down to compact them. Cover and cook over a medium-low heat for about 10 minutes, or until the base is deeply golden and crisp. Flip the rösti over and cook, uncovered, for another 10 minutes, or until the centre is cooked through.

To serve, slide onto a warm plate, top with the salmon and eggs, and dollop a spoonful of chilli tomato relish or harissa on top. Sprinkle with dukkah.

Cook’s note: You can cook the potatoes as 1 large rösti or 2 individual serves. Use an 18-20cm non-stick pan for 2 individual serves or a 24-26cm pan for 1.

DRINKS MATCH
Nothing's nicer with smoked salmon and crispy röstis than the creamy, dreamy Quartz Reef Central Otago Méthode Traditionnelle Brut NV ($36). A blend of pinot noir and chardonnay scented with breadcrust, lemon zest and coffee, this organic wine has a nougat-like edge. quartzreef.co.nz