Rosti

The Swiss would probably take umbrage at this version, but it's rather good. We ate it with some chard from the allotment, and it all disappeared rather rapidly.

Makes enough for two greedy adults and one greedy three-year-old. You'll need:

700g potatoes
1 large onion, finely chopped
5 slices of streaky bacon, sliced into small pieces (lardons would be even better)
salt and black pepper
butter

Scrub the potatoes, and then sling them in a pan of boiling water for 10 minutes, until they're parboiled. Peel (you should be able to easily do this with a knife), and then grate using a coarse grater.

While the potatoes are boiling, fry the onion and bacon together for 6-7 minutes, until the onion softens. Tip into the grated potato and mix gently - if you find the potato starts to stick, you'll need to add a knob of melted butter - and season with salt and lots of black pepper.

Melt another large knob of butter in your frying pan. Divide the mixture in two, and press half into the pan. Fry for 7-8 minutes on a medium heat (if it starts to burn, add some more butter). Turn the rosti over (it's probably easiest to slide a plate on top, and flip the pan upside down), and fry for another 7-8 minutes until it's crispy on the bottom.

Eat as quickly as possible. Do try not to have a heart attack.