For a mixed-vegetable rösti, try using grated
carrot, parsnip and potato.
Peel and coarsely grate the potatoes, then
squeeze out as much liquid as you possibly can
with your hands. Set aside on kitchen paper,
dabbing off any leftover juices. Grate the onion
and do the same.
Heat the olive oil in a large, non-stick frying pan,
tip in the onions and cook over a medium heat for
5 mins, stirring until soft and lightly golden. Stir in
the potatoes and mix. Fry the mixture in an even
layer for about 15 mins until cooked and golden
underneath. Meanwhile, heat the grill to high.
Slide the pan under the grill and cook for 5 mins
or until golden on top. Using a spoon, make four
dips in the surface of the cake. Crack the eggs into
the dips, season and scatter over the chilli. Cover
with a lid or baking sheet, place back on the hob
and cook for 4-5 mins, depending on how you like
your eggs cooked. Serve straight from the pan,
with a sprinkling of coriander if you have it, and
lots of crusty bread.