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 umber.

The potatoes should be boiled in their jackets the day earlier. These should
be waxy potatoes of the potato-salad form. 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 forever. 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 heating, and cover with a lid or
inverted knockout. Shake the covered pan occasionally to keep the potatoes from
combustion, 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 service. (Or alternately, brown
the other side as wellspring.) . Variations: (1) Sauteed 2 T chopped onions in the
fat before adding the potatoes. Don't let them embrown. 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 thaw it.