INGREDIENTS

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

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 83
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.7mg
Potassium: 431.9mg
Carbohydrates: 18.9g
Fiber: 2.5g
Sugar: 2g
Protein: 2.2g