Augsburger Oder Spiegelei Mit Spinat Und Rösti Recipe

Prepare potatoes

Peel the raw potatoes and grate them coarsely using the large holes of a box grater or a coarse grater on a food processor. Immediately place the grated potatoes onto a clean kitchen towel or several layers of paper towel.

Remove moisture

Squeeze the grated potatoes firmly in the towel to remove as much liquid as possible—this is essential for crisp rösti. Transfer the dried grated potatoes to a large bowl.

Combine and season

Finely grate or mince the onion and mix it into the grated potatoes. Add 1 tsp salt, 1/2 tsp black pepper and, if using, 1 tablespoon flour. Mix briefly to combine; do not overwork to avoid gummy texture.

Form cakes

Divide the mixture into 4 equal portions (for 4 servings). Shape each portion into a compact patty about 1–1.5 cm thick by pressing between your palms or using a ring mold. Keep on a tray while heating the pan.

Cook rösti

Heat a large non-stick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1/2 tablespoon butter. When shimmering, place two patties (do not crowd) and press lightly with a spatula. Cook undisturbed 6–8 minutes until deep golden-brown on the underside. Reduce heat to medium-low, carefully flip, add a little more butter or oil if needed, and cook another 5–7 minutes until crisp and cooked through. Transfer to a warm oven (100–120°C) or keep covered while you cook the remaining patties.

Prep spinach and garlic

Peel and mince the garlic. If using large-leaf spinach, chop coarsely. Ensure spinach is well drained.

Sauté

In a wide skillet over medium heat, warm 1 tablespoon olive oil and 1 teaspoon butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add the spinach in batches, letting each batch wilt before adding more. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg. Toss gently until all spinach is wilted, about 2–4 minutes total.

Finish spinach

Turn off the heat and add 1 teaspoon lemon juice if using. Taste and adjust seasoning. Keep warm; you can briefly reheat in the pan right before plating if needed.

Decide style: Augsburger (shallow-basted) or Spiegelei (fried)

For traditional Augsburger, gently poach in shallow butter and baste the whites so yolks remain runny. For Spiegelei, fry sunny-side up until whites are set and yolks still soft. This recipe gives method for shallow-basted (Augsburger) and quick notes for spiegelei alternate.

Heat pan

Use a medium non-stick skillet and heat it over medium-low. Add 1 tablespoon butter and let it foam but not brown.

Cook eggs (Augsburger / shallow-basted method)

Crack two eggs into a small bowl each (or crack directly into the pan if confident). Gently slide two eggs into the buttered pan. Cook for about 1 minute, then tilt the pan and, using a spoon, baste the egg whites with the melted butter repeatedly for 1–2 minutes so the whites set while yolks remain runny. If you prefer yolks slightly more set, cover the skillet briefly for 30–45 seconds. Season each egg with a pinch of salt and some black pepper while cooking.

Alternate: Spiegelei (fried sunny-side up)

For spiegelei, heat 1 tsp butter until foaming, crack the egg into the pan, cook undisturbed 2–3 minutes until whites are set but yolk is still soft. Optionally baste with butter or cover briefly to set the top.

Finish and garnish

When eggs are done, carefully slide them onto warmed rösti or place the rösti on plates and top each with a mound of warm sautéed spinach and an egg. Sprinkle with 1/4 tsp smoked paprika (optional) and chopped chives or parsley. Adjust seasoning with remaining salt and pepper to taste.

Place one rösti on each plate. Spoon a generous portion (about 75 g) of the sautéed spinach onto each rösti so it partly covers it. Top with the shallow-basted egg or spiegelei. Serve immediately with mustard and pickles on the side if using. Cut into the yolk so it cascades over the spinach and rösti when you eat.