Recipe - Eiger Rosti Potatoes

Stephen Ceideburg
6 Pontiac potatoes
1 small Onion
1 To 2 tablespoons margarine

Boil the potatoes in their jackets until just tender. Cool and store in the
fridge to firm up for at least one day, prefer ably two. When ready to
use, grate potato coarsely, finely chop the onion, mix together and season
to taste. (Ruth says you can also add chopped bacon, to make speck rosti,
though this is usually a breakfast dish.)

Heat the margarine in a frying pan and add potato mixture. Do not press it
down; keep it loose and light. Cook it for 1015 minutes on medium heat,
turning it in sections a couple of times. Towards the end, leave it to form
a golden brown crust on the bottom. Turnout, crust upwards, onto a platter
and serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini