Recipe - Rosti (Swiss Fried Potatoes)

6 Potatoes
1 Onion; finely chopped
4 sl Bacon; finely chopped
One fourth cup Butter or lard
Salt and pepper to taste

Boil the potatoes in their skins for 15 minutes until they are tender.
Remove the pan from the heat, drain the potatoes and cool them under cold
running water. When the potatoes are cool enough the handle, strip off the
skins. Grate the potatoes coarsely in a large bowl. Carefully mix in the
chopped onion and bacon and reserve.

heat the butter or lard in a large, heavy 9inch skillet. When the fat is
quite hot, add the potato mixture. Lightly pat the mixture into a round
cake with a spatula. Cook over low heat until the underside is crusty and
wellbrowned.

Flip over and fry gently for 10 to 15 minutes until the second side is
crisp and wellbrowned. Turn the Rosti out onto a heated serving dish, cut
into wedges and serve immediately.

This dish of fried potatoes is served all over Switzerland, sometimes as an
accompaniment to meat and sometimes as a central dish in a meatless meal.
This variation is a favorite of the Germanspeaking sections of the
country.

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