Klisse

Make half of the potatoes the day before in their skins, peel and grate later. The other half peel, grate raw and squeeze the amount through a Geschirrhangl firmly with your hands.

Knead raw and cooked potatoes together with a little salt. Form finger-sized dumplings from the dough and put them into boiling salted water for about 20 minutes. Fry bacon cubes, chopped onions until soft. Add the “Klisse” and fry on both sides until small crusts are formed. Eat the Klisse with a fork from the frying pan.

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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