Potato Rösti with Cream Cheese, Smoked Salmon, and Poached Eggs by Tanerxaydin

Ingredients

• 500g potatoes
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 200g cream cheese
• 100g smoked salmon
• 2-3 large eggs
• 3 tbsp vinegar
• 3 tbsp fresh chives, finely chopped
• 1 tsp dijon mustard

Instructions

1. Peel and grate the potatoes. Using a clean kitchen towel, squeeze out as much liquid as possible from the grated potatoes.
2. Season the grated potatoes with 1/2 tsp salt and 1/4 tsp pepper, mixing well.
3. Heat a large pan over medium heat and add 2 tbsp olive oil. Take a portion of the seasoned potatoes, shape it into a fritter (about 3-4 inches in diameter), and place it in the pan.
4. Let each rösti cook for about 5 minutes until golden brown and crisp on one side. Flip it, add 1 tsp butter to the pan next to it, and cook the other side for another 5 minutes until crisp and golden. Repeat with the remaining potatoes, cooking in batches if necessary.
5. While the rösti cooks, bring a pot of water to a boil. Add 3 tablespoons of vinegar, then reduce the heat to a gentle simmer
6. Crack one egg into a small cup and carefully slide it into the simmering water. Poach for about 3 minutes, ensuring the whites are set and the yolk remains runny. Remove with a slotted spoon and drain excess water. Repeat with the remaining eggs, poaching one at a time for best results.
7. In a small bowl, mix the 200g cream cheese with 1 tsp Dijon mustard and 2 tbsp chopped chives until well combined.
8. Spread the cream cheese mixture onto the warm potato rösti. Top with slices of smoked salmon and a freshly poached egg.
9. Garnish with the remaining 1 tbsp fresh chives and serve immediately.