Eggs over Swiss Cheese and Prosciutto Rosti

Eggs over Swiss Cheese and Prosciutto Rosti (Adapted from Canadian Living)

1 1/2 pounds potatoes (about 5 medium)
1 scallion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons butter, divided
4 ounces (about 1 cup) shredded Swiss cheese
3 ounces thinly sliced prosciutto
4 large eggs

Place potatoes in a large saucepan and cover with water - season with salt. Bring to a boil and cook for 10 minutes. Drain well and set potatoes aside to cool. Coarsely grate potatoes into a large bowl, then stir in scallion, salt and pepper.

In a 9" skillet (nonstick is best), heat 1 tablespoon butter over medium. Add half of the potato mixture into the pan, then pat the potatoes out into an even layer. Top with half of the cheese, all of the prosciutto, then the remaining cheese. Pat remaining potato mixture over the top to cover.

Continue to cook until the bottom is golden and crispy, about 10 minutes. With a wooden spoon or heat-safe spatula, gently loosen Rosti, then carefully invert onto a plate. Melt 1 tablespoon butter into the same skillet, then gently slide Rosti back into pan, browned side up. Cook until the bottom is golden and crispy, about 10 more minutes. Transfer Rosti to a cutting board.

Wipe out skillet with a paper towel. Add remaining tablespoon butter and heat over medium. Add eggs, 1 at a time, and cook for 1 minute. Cover and cook until the whites have set, yet the yolks are still runny, about 1 to 2 minutes (add another minute for firmer yolks.)

Season eggs lightly with salt and fresh ground black pepper to serve. Slice Rosti into four wedges and serve each with a cooked egg on top.

Makes 4 servings.

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