Rösti made with only raw potatoes and a bit of nutmeg. I learned this from a German chef from Hamburg (Helge) who said he always adds nutmeg to potato dishes no matter what! These are usually served with a kind of apple sauce/apple compote (apfelmus) and or yogurt for breakfast.

I recommend making small sized rösti because they can be hard to flip since they don't have any egg or flour to help hold them together. If cooking in a smaller frying pan, give yourself a good 30 minutes to cook all the rösti - the raw potatoes can take some time to cook through.