Potato and Squash Röstis

Ingredients

• 500 ml (2 cups) butternut squash, peeled and grated (about 250 g / ½ lb) The remaining squash can be used in a stew or a soup, or mashed along with potatoes!
• 500 ml (2 cups) potatoes, peeled and grated (2 to 3 potatoes)
• 9 eggs
• 60 ml (1/4 cup) all-purpose flour
• 2 garlic cloves peeled and minced
• 30 ml (2 tbsp) dried parsley
• 10 ml (2 tsp) paprika
• Salt and pepper to taste
• 45 ml (3 tbsp) butter or non-hydrogenated margarine

Preparation

1. Place oven rack in the middle position and preheat the oven to 200°C (400°F).
2. Place the grated butternut squash and potatoes on a clean dish towel or paper towels. Gather the sides of the towel to form a bundle with the vegetables inside and squeeze the towel over the sink to drain the excess water from the vegetables. 
3. Place the vegetables in a large bowl and add 1 egg, flour, garlic, dried parsley, paprika, salt and pepper. Mix well with a fork.
4. Melt 15 ml (1 tbsp) of butter or margarine in a frying pan over medium heat.
5. Divide the vegetable mixture into 8 parts. Using a spoon, put 4 of them into the frying pan and flatten each one with the back of the spoon to make thin patties (about ½ cm thick). Cook for about 5 minutes on each side, or until they are golden brown. Repeat with the remaining 4 parts. 
6. Place the patties on a baking sheet and continue cooking in the oven for 5 minutes.
7. Meanwhile, melt 7.5 ml (½ tbsp) of butter or margarine in a large frying pan and fry 4 eggs, flipping them and breaking the yolks. Repeat with the 4 remaining eggs.
8. Remove the patties from the oven and place a cooked egg on top of each patty.