INGREDIENTS

INSTRUCTIONS

This is a favorite dish of German-speaking Switzerland. Besides being
served as a side dish with meat or fish, it is sometimes eaten on its
own, for lunch or even breakfast, with milky coffee.  The potatoes
should be boiled in their jackets the day before. These  should be waxy
potatoes of the potato-salad kind. The next day, peel  them and grate
them on the coarsest blade of the grater. Heat a large  heavy frying
pan, and let the fat get hot: then put in the potatoes,  sprinkle with
salt, and fry, turning them constantly. When they have  soaked up the
butter or whatever, add more. Now form a "cake" by  pushing the
potatoes from the edges of the pan into the middle and  flattening down
the top.  Sprinkle with the water or milk, reduce heat, and cover with
a lid or  inverted dish. Shake the covered pan occasionally to keep the
potatoes from burning, and leave on low heat for at least 15 minutes.
The potatoes must stick together, but not to the bottom of the pan.
When cooked, turn the cake out onto a plate, bottom side up, and
serve. (Or alternately, brown the other side as well.) . Variations:
(1) Saute 2 T chopped onions in the fat before adding the potatoes.
Don't let them brown. Also note that in this version, the potatoes
will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding
potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes
with grated cheese before serving, and heat it briefly in the oven to
melt it.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 12.6mg
Potassium: 847.8mg
Carbohydrates: 34.8g
Fiber: 4.4g
Sugar: 1.5g
Protein: 4.1g