| 1 | Boil the potatoes in their skins for 15 minutes until they are tender. |
| 2 | Remove the pan from the heat, drain the potatoes and cool them under cold running water. |
| 3 | When the potatoes are cool enough the handle, strip off the skins. |
| 4 | Grate the potatoes coarsely in a large bowl. |
| 5 | Carefully mix in the chopped onion and bacon and reserve. |
| 6 | heat the butter or lard in a large, heavy 9-inch skillet. |
| 7 | When the fat is quite hot, add the potato mixture. |
| 8 | Lightly pat the mixture into a round cake with a spatula. |
| 9 | Cook over low heat until the underside is crusty and well-browned. |
| 10 | flip over and fry gently for 10 to 15 minutes until the second side is crisp and well-browned. |
| 11 | Turn the rosti out onto a heated serving dish, cut into wedges and serve immediately. |
| 12 | 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. |
| 13 | This variation is a favorite of the german-speaking sections of the country. |
