Sardine and Potato Rosti with Fried Egg

Peel and grate the potato on the large holes of a box grater. Working quickly, squeeze out all excess moisture with a clean kitchen towel — wet potato will not brown.

Crack both eggs into a large bowl, add the grated potato, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the egg fully coats the potato strands.

Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat until the oil shimmers and barely begins to smoke.

Dump the potato mixture into the skillet. Press firmly and evenly into a single disc. Do not touch it.

Cook undisturbed for 8-10 minutes until the edges are deeply golden and crispy. If you hear sizzling and no steam, you are doing it right.

Place a large plate over the skillet. Invert in one confident motion. Slide the rosti back into the skillet — the golden side is now face up.

Cook the second side for 6-8 minutes until equally golden. Transfer to a rack to hold. Do not cover — steam is the enemy.

In the same skillet over medium heat, warm the sardines with a drizzle of olive oil, about 1 minute per side. They are already cooked; you are only heating them through.

Heat the remaining 1/2 tablespoon olive oil in the cast iron skillet over medium heat. Crack in one egg — do not crack it directly over the pan, crack into a small bowl first so you control the placement.

Cover immediately. Cook until the white is just barely set around edges, about 1-2 minutes for runny yolk. For fully set white with still-soft yolk, cook 2-3 minutes uncovered.

Place 1 rosti on each plate. Lay 2 warm sardines across each rosti. Slide 1 fried egg on top of each rosti.

Halve the lemon. Squeeze half over the entire plate — all of it. Add the remaining salt and black pepper. Eat immediately.