for 4 people

Rösti

800 g	waxy potatoes, cooked in their skins day-old
1 bunch	chives, finely chopped
¾ tsp	salt
a little	pepper

	clarified butter for frying
150 g	Appenzeller cheese, coarsely grated

Scrambled eggs

6	fresh eggs, beaten
½ tsp	salt

Salad

1 tsp	mild mustard
2 tbsp	herbal vinegar
2 tbsp	olive oil
¼ tsp	fennel seeds, crushed
¼ tsp	salt
200 g	winter chicory, cut into strips
200 g	carrots, peeled into thin strips using a peeler.

Sandwiches

100 g

gherkins, sliced lengthwise

How it's done

Rösti

Preheat the oven to 100 °C, warm the platter and plates. Peel the potatoes, roughly grate them into a bowl using a rösti grater. Add the chives, mix, season.

Heat the clarified butter in a non-stick frying pan. Add half of the potatoes, reduce the heat, fry for approx. 5 mins., stirring occasionally. Shape the rösti into a cake. Continue to cook the rösti (uncovered) over a medium heat for approx. 5 mins. until a golden crust forms. Place a flat plate on top of the pan. Turn the rösti out onto the plate. Add a little clarified butter to the pan, slide the rösti back into the pan and finish cooking (uncovered) for approx. 5 mins. Turn the rösti out onto the platter, sprinkle the cheese on top, place in the preheated oven. Use the remaining potatoes to make another rösti, keep it warm also.

Scrambled eggs

Heat a little clarified butter in the same frying pan. Season the eggs with salt, pour into the pan, allow to solidify slightly, move the eggs around over a medium heat until they are just firm but still moist. Remove.

Salad

Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well. Add the salad leaves and carrots, mix.

Sandwiches

Place the scrambled eggs and gherkins on the cheese side of the rösti. Place the second rösti on top, cut into quarters, serve with the salad.

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