Rosti  
A variation on the classic Swiss potato cake, whether or not they belong here depends on whether you believe the original should contain onion or not. No-one seems to agree, but no matter, they're quick to prepare, versatile, and extremely good.

2 medium-sized potatoes (floury not waxy), per person
Salt & fresh-ground black pepper
Olive oil
Other ingredients - might include parmesan, thyme, finely-chopped bacon, or a sprinkle of chilli powder.

Coarsely grate the potatoes into a bowl. Tip the grated potato out into a cloth - either a tea towel, or 2 or 3 layers of muslin, and squeeze as though your life depended on it, until no more water comes out. This step, incidentally, is very good for testing the integrity of your muslin - should it be in doubt.

Tip the potato back in to the bowl, and lightly season with salt and pepper. I favour adding some finely-grated parmesan at this point; you might like to experiment with other ingredients. Mix it all thoroughly with a fork. Heat a good splash of olive oil in a frying pan, on a fairly low heat, and add the rosti mix, pressing it down quite hard with a spatula, to form cakes about a half-inch thick, and of a convenient size to be flipped over. 10 minutes frying on each side should be just about perfect.