Recipe source: "Austria's Narrow-Gage Railways", Gourmet Magazine, .
- 1-1/4 lbs. baking potatoes, boiled until just tender and chilled overnight, covered
- 1-1/3 cups all-purpose flour
- 2 tsp. salt
- 1/3 c. unsalted butter
- 1/3 c. lard
Peel the potatoes, grate them coarse, and in a bowl toss them with the flour and the salt (the mixture should remain crumbly). In a large heavy skillet, heat the butter and lard until the fat is hot and in the fat cook the potato mixture over moderately high heat, turning over portions of it frequently with a spatula, for 20 to 25 minutes, or until the potatoes are crisp and brown. Serve with sauerkraut, coleslaw, or crisp bacon.