Rosti (swiss, Potatoes)

We will not listen or willingly inquire after ill concerning one another; that, if we do hear any ill of each other, we will not be forward to believe it; that as soon as possible we will communicate what we hear by speaking or writing to the person concerned; that until we have done this, we will not write or speak a syllable of it to any other person; that neither will we mention it, after we have done this, to any other person; that we will not make any exception to any of these rules unless we think ourselves absolutely obligated in conference.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
	Swiss		1	Servings

INGREDIENTS

		Old potatoes
		Oil
		Salt

INSTRUCTIONS

Boil potatoes in skins the night before hand until just tender (too
much and they fall apart). Leave overnight in the fridge. Heat the  oil
in a frying pan. Then coarsely grate the potatoes, season with  salt.
Take about a tablespoon of the potato mixture and fry in the  pan.
Flatten with a spatula, (so they turn out similar to the crunchy  outer
layer of hash browns.) Place on kitchen paper.  Posted to MC-Recipe
Digest V1 #291  Date: Mon, 11 Nov 1996 09:21:58 +1000  From: Emma
Crameri <emma@dstc.edu.au>

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“Jesus: The half has never been told”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 124 Calories From Fat: 124 Total Fat: 14g Cholesterol: 0mg Sodium: 290.7mg Potassium: <1mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g