Bernese Röschti with fried egg

Ingredients for 4 servings:

• 1 kg floury potatoes
• 60 g bacon, diced
• Salt
• 3 tbsp butter, for frying (or high-heat oil)
• 4 eggs
• butter
• Pepper, from the mill
• a little paprika powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Cook the potatoes unpeeled the day before. Peel them while they are still hot. The next day, grate the potatoes with a hash brown grater. Fry the bacon cubes in a frying pan. Season the potatoes with salt and add them. Gradually add the clarified butter. Fry everything over medium heat for about 15 minutes, turning occasionally. Use a spatula to form a hash brown cake. Fry for about 5 minutes more, until a crispy, golden brown crust has formed. Flip the hash browns in the air or using a plate. Fry the second side, if desired. In another pan, fry the fried eggs in a little butter. Slide the hash browns onto a plate, place one fried egg on top, and arrange the remaining fried eggs on a plate. Season with salt, pepper, and a little paprika. Serve immediately. Tip: Fry additional bacon slices and serve on the hash browns, or top the hash browns with some cheese.