Summary

Ingredients

• 1 onion (s)
• 4 egg (s) (size M)
• 500 g potato (s), mainly waxy ones
• 2 tablespoon rapeseed oil
• 50 g ham, lean, diced
• 50 g cheese (Emmentaler), rated
• 0.5 ½ bunch chives
• salt and pepper

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Instructions

1. Dice the onion. Whisk the eggs and season with salt. Slice or roughly grate the potatoes into sticks. Fold in the onion.
2. Heat the oil in a pan and fry the ham briefly. Add the potatoes, fry for 1 - 2 minutes while turning, season with pepper and shape into a hash brown. Spread the cheese first, then the eggs. Cover and cook over low heat for 5 - 6 minutes. When the underside is browned and the egg has set, turn the hash brown using a flat lid and fry for another 4 - 5 minutes.
3. Cut the chives into fine rolls and sprinkle them on the rösti. A spicy sour cream dip tastes good with it.
4. The vegetarian version: The ham is left out, but tomato slices are then spread over the rösti.