| 1 | This is a favorite dish of german-speaking switzerland. |
| 2 | 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. |
| 3 | The potatoes should be boiled in their jackets the day before. |
| 4 | These should be waxy potatoes of the potato-salad kind. |
| 5 | The next day, peel them and grate them on the coarsest blade of the grater. |
| 6 | 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. |
| 7 | When they have soaked up the butter or whatever, add more. |
| 8 | Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. |
| 9 | Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. |
| 10 | Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. |
| 11 | The potatoes must stick together, but not to the bottom of the pan. |
| 12 | When cooked, turn the cake out onto a plate, bottom side up, and serve. |
| 13 | (or alternately, brown the other side as well). |
| 14 | . |
| 15 | Variations: (1) saute 2 t chopped onions in the fat before adding the potatoes. |
| 16 | Don"t let them brown. |
| 17 | Also note that in this version, the potatoes will need less fat. |
| 18 | (2) saute 2 - 3 ?oz. diced bacon before adding potatoes. |
| 19 | You won"t need any extra salt. |
| 20 | (3) sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it. |
