Berner Rösti mit Spiegelei und Bergkäse (Bernese Crispy Potato Cake with Melted Cheese & Egg) – Authentic Switzerland Recipe
Golden-crusted Bernese rösti blanketed in melted Swiss cheese and topped with runny eggs.
- Country of Origin
- 🇨🇭 Switzerland (Central Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Coarsely grated parboiled potatoes pan-crisped in butter, Melted Emmental/Gruyère cheese, Sunny-side farm eggs, Nutmeg, Fresh chives
Ingredients for Berner Rösti mit Spiegelei und Bergkäse (Bernese Crispy Potato Cake with Melted Cheese & Egg) (4 Servings)
- 1.25 lbs (or 2.5 cups) coarsely grated parboiled potatoes pan-crisped in butter, prepped into bite-sized pieces
- 1.5 cups melted Emmental/Gruyère cheese, washed and trimmed
- 1 cup sunny-side farm eggs
- 1 medium onion and 3 cloves garlic, finely minced with nutmeg
- 1.5 tbsp traditional Switzerland seasoning (fresh chives, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and nutmeg for 2–3 minutes until softened and fragrant.
- Add coarsely grated parboiled potatoes pan-crisped in butter and melted Emmental/Gruyère cheese along with fresh chives, cracked black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sunny-side farm eggs and serve straight from the skillet.