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Title: Eiger Rosti Potatoes
 Categories: Switzerland, Potatoes
      Yield: 6 servings
 
      6    Pontiac potatoes
      1 sm Onion
      1    To 2 tablespoons margarine
 
  Boil the potatoes in their jackets until just tender. Cool and store
  in the fridge to firm up for at least one day, prefer- ably two. When
  ready to use, grate potato coarsely, finely chop the onion, mix
  together and season to taste. (Ruth says you can also add chopped
  bacon, to make speck rosti, though this is usually a breakfast dish.)
  
  Heat the margarine in a frying pan and add potato mixture. Do not
  press it down; keep it loose and light. Cook it for 10-15 minutes on
  medium heat, turning it in sections a couple of times. Towards the
  end, leave it to form a golden brown crust on the bottom. Turnout,
  crust upwards, onto a platter and serve.
    
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/25/93. Courtesy Mark Herron.






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