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Hash dumplings made from roast leftovers

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Ingredients for 4 servings:

  • 500 g potatoes, from the previous day, cooked
  • 100 g potato flour
  • 2 tbsp milk, hot
  • Salt
  • 250 g leftover roast or boiled meat, minced
  • 1 onion(s), also minced
  • 1 bunch parsley, finely chopped
  • 1 pinch(s) of marjoram, fresh or dried
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Any cooked or smoked meat can be used here

Peel and grate the potatoes, pour the hot milk over them, and mix in the potato flour. Don’t forget to add salt. Mix the meat and the remaining ingredients and chill for one hour, or freeze for 10 minutes. Form the potato dough into discs and the meat dough into balls. Wrap the balls in the potato dough to form dumplings. Place the dumplings in boiling salted water and let them sit for about 20 minutes (do not boil them any longer, or they will fall apart). Sauerkraut is delicious with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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