Peel the parboiled potatoes and grate them on the coarse side of the grater. Sprinkle over them the flour and salt, and stir together lightly. Heat the butter and stir in the potato-flour mixture. Keep the heat low and steady, and stir almost constantly until the potatoes form large "crumbs" and are golden brown.

When done, shave butter over the top before serving.

Serve with Milchkaffee (half and half milk-and-coffee) and applesauce (a sharp or tart one is best).

From Bewaehrte Kochrezepte Aus Graubuenden / Tested Recipes From The Graubunden, by the Chur chapter of the Swiss Women's Institutes / translated by Diane Duane