Potato rösti with fried eggs and chive skyr

Ingredients

For 1 serving

• Potatoes250 g
• Eggs2
• Skyr100 g
• Chives3 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Peel the potatoes and grate them on the coarse side of a grater; put them in a clean tea towel and squeeze hard to remove as much water as possible, then season with a pinch of salt: dry potatoes turn crisp.
2. Heat two thirds of the oil in a non-stick frying pan of about 20 cm over medium heat, spread the potatoes in an even layer and press them down with a spatula.
3. Cook the rösti for 8 minutes, until the base is golden and holds together; flip it with the help of a plate and cook for another 8 minutes, until crisp underneath too.
4. Meanwhile mix the skyr with the snipped chives, a pinch of salt and a grind of black pepper.
5. In another pan heat the remaining oil over medium-low heat, crack in the eggs and fry them for 3–4 minutes, until the whites are set and the yolks still soft; serve them on the rösti with the skyr sauce.