Ingredients
For the salsa verde
Method
1. To make the salsa verde, mix the herbs with the garlic, mustard, capers and vinegar. Slowly pour the oil into the mixture while whisking to combine. When you have a loose herby sauce, season to taste.
2. Squeeze out the excess water from the grated potatoes with a clean tea towel, then put into a bowl. Add the cheddar, parmesan, 1 egg, flour and basil, along with a good pinch of salt and pepper, then stir to combine.
3. Add half of the butter and 1 tbsp oil to a large frying pan over a medium-high heat. Once hot, add half of the rösti mixture and press down slightly into a circle shape that’s about 20cm wide. Fry for 3-4 mins on each side until golden, then transfer to a cooling rack and sprinkle with flaky salt. Repeat with the other half of the mixture with the remaining butter and 1 tbsp oil.
4. Place a frying pan over a medium-high heat and add the remaining oil. Once warm, crack the 2 eggs in and fry for 3-4 mins until cooked through and the yolk is still runny.
5. Serve the rösti with the fried eggs, salsa verde, plus a sprinkling of parmesan and lemon wedges on the side.