The dish originated in Switzerland, traditionally farmers around Bern served it for breakfast, nowadays it is a favourite throughout the country, some Swiss consider as their national dish.
- 4 large Agria potatoes
- Salt & pepper
- 4 Tbsp vegetable oil for pan-frying
Note: Agria is a waxy yellow potato. You can use the different white varieties but they are just not as good.
Peel the potatoes and par boil them for around 5 minutes, drain and when cool enough to handle grate them into a bowl, season them with salt and shape them into 6 flat patties. You may need to wet your hands, as the potato mixture being glutinous is a bit sticky.
Panfry them in the oil on both ides until golden brown and cooked through.