Pumpkin Rösti with Fried Egg and Marinated Arugula

Boil the potatoes in their skins until semi-solid and let cool. Then peel and grate with a rösti grater. Meanwhile, grate the pumpkin and fry in nut oil with the chopped onions. Briefly fry the grated, chopped spices and add to the potatoes. Add the egg and season with salt, pepper and garlic. Leave to rest in the refrigerator for approx. 15 minutes. Form small rösti in a non-stick frying pan and fry on both sides for approx. 5 – 8 minutes over low heat. Place on a plate and arrange with the fried egg and marinated arugula.

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