Recipe By : Miriam P. Posvolsky
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds potatoes
1/4 pound bacon -- diced small
1 medium onion -- finely chopped
2 tablespoons butter
salt -- pepper and nutmeg
-- to taste
2 tablespoons oil
Boil potatoes in their skins for 20 minutes.They shouldn't 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.
