| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Swiss | Side dishes, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | Potatoes | |
| 1 | Onion; finely chopped | |
| 4 | sl | Bacon; finely chopped |
| 1/4 | c | Butter or lard |
| Salt and pepper to taste |
INSTRUCTIONS
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 9-inch 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 well-browned. Flip over and fry gently for 10 to 15 minutes until the second side is crisp and well-browned. 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 German-speaking sections of the country. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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