Instructions: Boil potatoes in their skins for 20 minutes.They shouldnt cook completely. Chill at least 6 hours. Cook onion in oil until it just starts to brown. Remove at once.Add bacon to the pan and cook until it has eliminated some of its fat.Discard fat. Peel potatoes and finely shred them in a food processor or using the shredding side of a four sided grater. Stir in onion , bacon and seasonings. Place 1 T of butter in a 25 cms (10") pan.Once it starts browning turn the pan to coat well.Add the potatoes and press them together to a cake shape, using a slotted spoon. Turn down heat and cook until potatoes are a light brown color in the bottom. Shake pan 2 or 3 times during this process.Turn potatoes over on a round plate.Add the other spoon of butter to the pan and slide the potatoes back, non cooked side down.Proceed the same as above. Turn them onto a plate and serve hot. They may be prepared up to 3 hours before and reheated in the oven. Not the microwave.

These are the delicious potatoes that accompany many Swiss dishes as well as beef fondue.

Miriam Podcameni Posvolsky Rio de Janeiro, Brazil

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