Bernese Roesti

• 2 lbs. waxy potatoes*
• 4 TB butter or lard
• ¾ tsp. salt/pepper
• 3 slices bacon, diced
• 1 small onion, minced or grated

Boil potatoes and cool, preferably the night before. Peel and grate on the largest holes of a grater into a large bowl.

Cook the bacon in a large heavy skillet, remove, and add to the potatoes. Being careful not to crush the potatoes, toss together with the onion and salt and pepper.

Melt the butter or lard in the same pan with the bacon drippings, and add the potato mixture. Press with a broad spatula into a flat cake. Cook about 15 to 20 minutes over low heat until a golden crust appears on the bottom. Shake the pan occasionally to prevent sticking. Turn onto a hot serving dish crusty side up. Serve immediately.

This is a meal in itself, but it’s even better topped with any combination of sautéed onions, grated Gruyère cheese (cover and allow to melt briefly), and/or a fried egg.

* Yukon Gold are excellent in this dish.