Rosti is served all over Switzerland, sometimes as an accompaniment to meat, sometimes as a meatless meal. Of its many variations, here is a favorite one of the Swiss-German-speaking area.
6 medium-sized floury potatoes
1 medium-sized onion, finely chopped
3-4 slices lean bacon, finely chopped
50 g / 2 oz butter or lard
salt and freshly ground black pepper
1- Boil the potatoes in their skins for 15 minutes or until they are tender.
2- Remove the pan from the heat, drain the potatoes and cool them under running cold water. When the potatoes are cool enough to handle, strip off the skins.
3- Grate the potatoes coarsely in a large bowl. Carefully mix in the chopped onion and bacon and reserve.
4- Heat the butter or lard in a large, heavy frying-pan about 23 cm / 9 in across. When the fat is quite hot, add the potato mixture. Lightly pat the mixture into a round cake with a spatula or fish slice. Cook over low heat until the underside is crusty and well browned.
5- Turn the potato mixture on to a warmed plate and flip it back into the frying-pan. Fry gently for 10-15 minutes until the second side is crisp and well browned. Turn the Rosti out on to a heated serving dish, cut into wedges and serve immediately.
- Swiss fried potatoes is used as a side dish.
photo credit goes to = http://www.theguardian.com/