Preheat oven to 425°F. Grate russet potatoes and onion. Place in cheesecloth or a clean towel and squeeze out as much liquid as possible.

Rinse grated potatoes under cold water to remove excess starch and keep bright white. Transfer to a bowl, season lightly with salt, and let sit 5 minutes. Drain any additional liquid.

Add diced Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage and beaten egg to the potatoes. Season with black pepper and mix until combined. If mixture feels loose, add an extra teaspoon of beaten egg for binding.

Choose a non-stick or cast iron pan sized so the rösti mixture fills the bottom completely for even browning. Heat over medium-high heat until lightly smoking. Add olive oil, then evenly spread the potato mixture into the pan.

Transfer the pan to the oven and bake for 15 minutes.

Remove from oven, add clarified butter, gently loosen the rösti from the pan, and flip. Cook another 10 minutes or until deep golden brown.

Transfer to a paper-towel-lined plate and rest for 5 minutes before plating.

Bring a pot of water to a gentle simmer. Add a splash of vinegar.

Crack eggs into small bowls, swirl water, and gently slide eggs in.

Poach 3 minutes for runny yolks, then remove with a slotted spoon and drain on paper towels. Season lightly with flaky salt.

In a bowl, whisk together crème fraîche, dill, tarragon, parsley, lemon zest, salt, and black pepper until smooth.

Place a rösti on each plate. Top with a poached egg, drizzle dill–tarragon crème fraîche over the egg and rösti, and garnish with extra herbs. Serve immediately.