Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
Ingredients
4 SERVINGS
2 large or 3 medium russet potatoes (about 1½ lb.), scrubbed
1 small onion, very thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Freshly ground black pepper
½ cup extra-virgin olive oil, divided
1 small garlic clove, finely grated
2 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
2 Tbsp. finely grated Parmesan, plus more for serving
6 large eggs
2 large handfuls arugula, romaine leaves, or Little Gem lettuce leaves
Preparation
Step 1
Preheat oven to 400°. Grate potatoes on the large holes of a box grater. Transfer to a fine-mesh sieve and add onion; squeeze to expel as much water from potatoes as possible. If you want, wrap in a kitchen towel to help soak up the excess water. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper; toss to combine.
Step 2
Heat ¼ cup oil in a large ovenproof nonstick skillet over medium-high. Add potato mixture and press firmly into an even layer. Cook, shaking pan a few times (potatoes may stick at first, but just keep going; they will release), until deeply browned underneath (carefully lift with a spatula to peek), 8–10 minutes. Transfer to oven; bake until rosti is cooked through (pluck a bit off the top and taste for doneness), 18–20 minutes.
Step 3
Meanwhile, whisk garlic, lemon juice, mayonnaise, mustard, and remaining ¼ cup oil in a large bowl until smooth. Whisk in 2 Tbsp. Parmesan and season with salt and pepper. Set dressing aside.
Step 4
When rosti is cooked through, remove from oven and evenly crack eggs on top; season with salt and pepper. Bake until eggs are just set, 10–12 minutes.
Step 5
Add arugula to reserved dressing and toss to coat. Top rosti with salad.
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