If you “Google” for these, you will probably get a hundred different recipes. In Northern Europe you can find four or five kinds in the smallest markets.
Searching for the origin, we came up with Switzerland, and a very simple recipe. You can make them small like hamburgers, or huge, like this one that had to be cut and served like pie.
The recipe: Shredded potato, cooked in lard with salt and pepper. The “trick” is to shape the pile of raw potatoes in the pan with your spatula, and use a low fire. When you can see that they are brown on one side, turn it over and do the other side. That’s it.
We published one Alsatian recipe a couple of years ago. That one has quite a few ingredients and is fried in deep fat. We like this plain one better.
