Potat Klub (from great grandma Bumbi) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Since this is from Bumbi, there are no set "amounts."
Salt pork
Potatoes (a LOT of them)
Salt
Flour
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Directions: |
Directions:Boil salt pork at least 2 hours in the largest pan you have. (Retain all the water afterward.) Chop up the salt pork into little pieces and set aside.
While the pork is boiling, peel and grind potatoes (using an old-fashioned hand grinder that clamps onto a table). You'll probably need to set a pan on the floor to catch the water that drains out of the raw potatoes as they're ground, if I remember correctly.
To the water used to boil the salt pork, add more water (enough to cover the potat klub when they're put in to boil) and a LITTLE salt. Bring the water to a boil.
To the ground potatoes, add a little salt, and enough flour to enable you to form the potatoes into large balls (I'd say bigger than a baseball, smaller than a softball?). Dip your hands in water before forming the balls. In the middle of each ball, insert a small amount (I'm guessing it was about a teaspoon or less) of the chopped salt pork and sprinkle with pepper.
Drop into the boiling water (check with a wooden spoon after several seconds to see if it's sticking to the bottom of the pan, and loosen if so). Try one first, and boil for 10 minutes. If it's holding together well, add the rest of the klub, and boil for 1 hour. |
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Personal
Notes: |
Personal
Notes: As Bumbi said, this was "peasant food" back in Norway, since they always had potatoes, if nothing else. But I LOVE it. As kids, we would fight over whose turn it was to get up early and grind the potatoes!
If you have any left over (and hope that you do), refrigerate it, and the next morning, slice the cold klub into thick slices and fry it in butter for breakfast.
Do NOT check for nutritional values, it'll probably ruin your day. But left unchecked, I could eat this until I explode.
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