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Grated potatoes pan-fried in butter until golden and crisp — Switzerland's signature dish.
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Originally a farmer's breakfast from eastern Switzerland, rösti has become the country's signature dish. The cardinal rule is boiling the potatoes the day before and letting them cool completely — this dries them out enough that the grated potato won't turn mushy, letting it fry up perfectly crisp.
Boil or steam the potatoes with skins on, then let cool completely — ideally overnight (using potatoes boiled the day before is the traditional method).
Peel and grate coarsely.
Melt butter in a pan; if using bacon, fry it first.
Mix salt and pepper into the grated potato, spread in the pan, and press into a flat disc.
Cover and cook over medium-low heat until the bottom is deep golden, then flip using a plate.
Cook the other side the same way until crisp on both sides.