For the Rösti with Parmesan grate the raw potatoes coarsely and salt. Let the mixture stand for some time (preferably in a sieve) and then squeeze well.
Mix in the Parmesan and the eggs, season with pepper, nutmeg and possibly salt. Fry in a coated pan with clarified butter.
Drain the Rösti with Parmesan on paper towels and serve.
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