Growing up in Kentucky, I’ve always been crazy about hashbrowns, specifically Waffle House hashbrowns. They are the kind made with shredded potatoes, fried in a thin layer so that they have a very high ratio of crispy crust to creamy interior. Now, I prefer them scattered, smothered, and covered, which means tossed on the grill with onions and covered with a slice of cheese. The great, upscale, Swiss version of that style of hashbrowns is pomme rösti. Below is a recipe for the best I’ve ever had, from Grant Crilly at ChefSteps.