4 large potatoes (about 2 1/2 pounds)
3 garlic cloves (or 1 small Spring garlic), minced
2 green onions, finely chopped
1/2 C. parsley leaves, roughly chopped
pastured ghee (or lard, tallow, duck fat, or coconut oil)
sea salt
black pepper
4 eggs, preferably pastured

A couple of hours, or the night before you would like to serve, bring a large pot of water to a boil. Add the potatoes and parboil until just tender, but not too soft. Remove them from the pot and allow to cool before refrigerating for a couple hours or overnight. Peel the potatoes and grate them on the large grating side of a box grater. Preheat a large sauté pan on medium heat. Melt about 1 T. ghee, making sure to coat the pan. Add the garlic and onions and stir continuously until softened, about 2 minutes. Add the potatoes, 3/4 of the parsley, and sea salt and black pepper to taste and mix gently. Pat down the potatoes until they form an even and flat round. Cook until the bottom of the rösti is well browned, and easy to peel off the pan, about 6-8 minutes. Top the pan with a large plate, turn the pan over until the rösti slides out. Add more ghee to the pan, and return the rösti, browned side up, to the pan to brown the other side, another 6-8 minutes. While the second side of the rösti is browning, preheat a large sauté pan on medium. Melt about 2 T. ghee, making sure to coat the entire pan. Crack the eggs into the pan and sprinkle with sea salt and pepper, to taste. Fry the eggs until the whites are set and the yolks are cooked to desired doneness, about 2 minutes for a soft egg. Remove the rösti from the oven, top with the rest of the parsley, and serve immediately with the eggs on top and any vegetable side dishes. If the rösti sticks to the bottom of the pan, and is difficult to flip, simply brown the bottom before broiling the top in the oven for a few minutes.