Swiss Roesti

• ¼ cup lard, unsalted butter, or unsaturated oil of your choice
• 1½ cups shredded boiled potatoes

Heat the chosen fat in a 9-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add the potatoes and brown slowly and regularly, pushing them down with a turner to form a cake, until a golden crust has formed. Flip the cake over or, if you are not so brave, slide it onto a plate and invert it back into the pan. Fry the second side to the same golden color. Holding the cake in the