Potato Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 lbs Idaho potatoes,
2 Large yellow onions,
2 tbsp. salt,
2 eggs,
Flour (lots you'll understand later),
Crisco,
Sauerkraut (good German, two big cans at least)
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Directions: |
Directions:Grate potatoes into large bowl (I know, here we go again but at least you don't have to grate the onion like the pancakes). Strain to remove excess liquid and return to bowl. Add 1 tbsp salt and eggs. Mix well.
In another large mixing bowl put about 3 or 4 large scoops of the potato mixture and an equal amount of flour and begin kneading to make a dough. You may need more or less flour depending on how well you drained the potatoes, how large the eggs, etc..
Sometime during the grating process (while your resting your arm and bandaging your knuckles for wimps) find the biggest pot you have and fill it 3/4 full of water, add the other tbsp. of salt and bring it to boil.
Flour a large cutting board and roll the dough into a 1/8 to 1/4 inch sheet (like a thin pizza crust). Using a knife (I use a pizza cutter) cut dough into strips about 1/2" X 3" strips. Drop them into the boiling water until they float. Remove the noodles from the water and spread them on a cookie sheet to dry.
Dice the onion. Melt some crisco in a large skillet (preferably iron), and add the onions. Saute the onions for about 5 minutes and add the noodles. Fry until golden brown. Add sauerkraut and continue cooking until the kraut browns slightly. Toss some on a plate and enjoy.
This recipe will make more then 1 meal. Freeze some to enjoy later without all the work. |
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Number Of
Servings: |
Number Of
Servings:Who knows |
Preparation
Time: |
Preparation
Time:Depends on arm strength |
Personal
Notes: |
Personal
Notes: These were a favorite of Grampa Walter. He loved to have them while he watched the Packers lose.
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