Conference turris::cooks

    Here's what my husband's family does:
    
    Clean two patotoes (russet, Idaho, whatever) in a pot, and add enough
    cold water to cover.  Bring to a boil, cook for 5 minutes, turn off
    heat, and then let the potatoes sit in the water for another 5 minutes.
    Remove the potatoes, and let them cool.
    
    Cut up some bacon into 1/2-inch pieces, and cook it so that it's still
    moist.  Drain and keep the bacon fat.  
    
    Chop up a medium onion.
    
    Peel the cooled potatoes, and grate.  Add onion, bacon, and salt and
    pepper.  Put some of the bacon fat into a non-stick pan, heat it up,
    and then press the potato mixture in.  Cook on medium heat until nicely
    golden brown.  Put a plate on top of the frying pan, flip the pan over.
    Put more bacon fat in the pan, slide the potato back on, and cook the
    other side.
    
    Our favorite version of this was from the Chalet Suisse in New York
    (now closed :-( ).  They managed to get their potatoes grated more
    finely than we manage.
    
    --Sharon
    

    We had these in Grindlewald and Lucerne (Switzerland) and they are
    fabulous.
    
    Just one question - only TWO potatoes?  How many people would that
    feed?
    
    Thanks,
    
    
    

    The two (large) potatoes is just for my husband and me.  Two pretty
    piggly portions, though.  Imagine a pancake the size of a 10-inch
    skillet, cut in two.  Half on each plate.  
    
    --Sharon
    

    Sharon,
    
    Thanks very much, I'll try this at the weekend.
    
    Our local supermarket used to sell tinned roschti, from another
    European country which I can't remember right now. I think I'm
    suffering from roschti-withdrawal.
    
    Dave 

    Now all we need is a recipie for Salmon Roschti, but nobody can find
    it.  ;^)
    
    P.