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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Potato Lefsa Recipe

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This recipe for Potato Lefsa is from The Hegvik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups riced Russet potatoes
1 stick margarine - (I use butter)
3 tbsp. sugar
1/2 cup whipping cream
2 cups flour
1 tsp. salt
Directions:
Directions:
Peal and boil potatoes until soft. Rice potatoes while warm. Melt the margarine (butter). Add 5 heaping cups of potatoes to melted butter, salt and sugar. Let this stand overnight or until very cold. Add 2 cups of flour. Mix well and make into two rolls. Cut each roll into 12 slices. Keep the slices refrigerated until ready to roll out. Roll out each slice with a lefsa rolling pin to about 1/8 inch thick. Fry on a lefsa iron at 475º until top bubbles. Flip over and brown the other side. Cool between sheets of wax paper. Serve with butter and brown sugar.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is Grandma Edie's recipe.

 

 

 

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