Bernese bacon rösti with fried eggs

Wash the potatoes without peeling. Cook them in the pressure-cooker basket with the water required by its instructions, for about 10 min under pressure until barely tender. Follow the pressure-release procedure. Remove the potatoes and cool completely, allowing about 45 min or longer if needed.

Dice the bacon finely. Peel the cold potatoes and grate coarsely. Mix with salt and bacon. Heat 3 tbsp of clarified butter in a large nonstick pan. Add the mixture and cook for 5 min over low-to-medium heat, stirring several times.

Press the potatoes into a compact cake. Cook without stirring for 10 min. Cover the pan with a large plate, hold firmly and turn carefully. Slide back into the pan and cook the other side over low heat for about 15 min until crisp and the bacon is cooked.

Towards the end, heat 1 tbsp of clarified butter in another pan and crack in the eggs. Fry over low heat for about 3 min until the whites are set. Put the eggs on the rösti and serve immediately.