We serve this with Sauerbraten every Christmas. It is delicious with the Ginger Snap gravy.
We always make extra since our tradition carries over to the morning after Christmas; we take the left over Katolephekasse (sorry I have no idea how to spell this word, google it will show multiple ways) and slice them. They are then fried in butter or olive oil and served with scrambled eggs. Trust me...you'll have no leftovers.
- 6 to 8 bags Russet potatoes, peeled and cut in half (I used the whole bag)
- 1 medium onion chopped fine
- 1 stick butter
- 1 cup seasoned breadcrumbs
- 1 large egg, scrambled
- salt, pepper, nutmeg
- Boil potatoes (do NOT overcook). Drain. While slightly warm rice or mash until fluffy. Set aside
- Melt butter. Sauté onions & breadcrumbs.
- Add onion mixture, egg and seasonings to potatoes and blend well.
- Boil a large pot of water.
- Form potatoes into a ball using floured hands. Roll in flour.
- Using a slotted spoon place one ball into boiling water.
- Prepare the next ball.
- Remove the ball that’s in water and set into a glass or ceramic square dish.
- Place the next ball in the water.
- Repeat until done.
- You can serve now or wait and reheat in a 350 oven for 20 minutes.
NOTES: if the balls are in the water too long they will fall apart. They 'float' when they are done, meaning they are not sitting at the bottom of the pot. Should only take about a minute or so.