by Elizabeth Skipper | April 22nd, 2015 | Chef Recipe, Recipes

potatoes- (400x400)I learned to love this national dish when I lived in Geneva, Switzerland. There was a café which offered it with multiple toppings – sort of like a savory version of an ice cream sundae! This is good for breakfast, lunch, or dinner, and outstanding on a ski trip, when its heartiness is especially appreciated. The basic dish is made with no bacon; and the Swiss usually make fry the potatoes in lard or butter. As fond as I am of bacon, I love it adding it and emphasizing the flavor by frying in the bacon fat.






  1. 2 lbs. waxy potatoes*
  2. 4 TB butter, lard, or bacon grease
  3. ¾ tsp. salt/pepper
  4. 3 slices bacon, diced
  5. 1 small onion, diced
  1. Boil potatoes in a large amount of salted water and cool, preferably the night before. They should be thoroughly chilled before proceeding. Peel and grate on the largest holes of a grater into a large bowl.
  2. Cook the bacon in a large heavy skillet, remove, and add to the potatoes. Being careful not to crush the potatoes, with a fork toss together with the onion, salt, and pepper.
  3. Melt the butter or lard in the same pan with the bacon drippings, and add the potato mixture. Press with a broad spatula into a flat cake.
  4. Cook about 15 to 20 minutes over low heat until a golden crust appears on the bottom.
  5. Shake the pan occasionally to prevent sticking.
  6. Turn onto a hot serving dish crusty side up.
  7. Serve immediately.
  1. This is a meal in itself, but it’s even better topped with any combination of sautéed onions, grated Gruyère cheese (cover and allow to melt briefly), and/or a fried egg.
  2. * Yukon Gold are excellent in this dish.
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