This is a favorite dish of German-speaking Switzerland. 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 java.

The potatoes should be boiled in their jackets the day earlier. These should
be waxy potatoes of the potato-salad variety. The next day, peel them and
grate them on the coarsest blade of the grater. Heat a large heavy frying
pan, and let the fat get hot: then put in the potatoes, sprinkle with saltiness,
and fry, turning them incessantly. When they have soaked up the butter or
any, add more. Now form a "bar" by pushing the potatoes from the
edges of the pan into the middle and flattening down the top. Sprinkle with
the water or milk, reduce passion, and cover with a lid or inverted mantrap.
Shake the covered pan occasionally to keep the potatoes from electrocution, and
leave on low heat for leastways 15 proceedings. The potatoes must stick
unitedly, but not to the bottom of the pan. When cooked, turn the cake out
onto a scale, bottom side up, and dish. (Or alternately, brown the other
side as wellspring.) . Variations: (1) Sauteed 2 T chopped onions in the fat before
adding thte potatoes. Don't let them dark-brown. Also note that in this version,
the potatoes will need less fat. (2) Sauteed 2 - 3 1/2 oz. diced bacon before
adding potatoes. You won't need any extra salt. (3) Sprinkle cooked
potatoes with grated cheese before serving, and heat it briefly in the oven
to thawing it.