Ingredients
Directions
The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups of cold riced potatoes. Peel the potatoes, and rice them. Refrigerate until needed.
Brown 3 slice of bread in butter for croutons. Cut into small pieces and allow to cool.
Combine the riced potatoes, 6 beaten eggs, salt, and flour.
Add the croutons and mix together.
Form into tennis-ball sized balls.
Drop into boiling water in a large pot.
Cover and cook for 10 minutes.
Serve immediately.
Ingredients
Directions
The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups of cold riced potatoes. Peel the potatoes, and rice them. Refrigerate until needed.
Brown 3 slice of bread in butter for croutons. Cut into small pieces and allow to cool.
Combine the riced potatoes, 6 beaten eggs, salt, and flour.
Add the croutons and mix together.
Form into tennis-ball sized balls.
Drop into boiling water in a large pot.
Cover and cook for 10 minutes.
Serve immediately.