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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the potatoes. Using a cheese grater, grate the potatoes and place in a large mixing bowl. | 2. Using a KitchenAide or other stand mixer, Add the flour one cup at a time until the potatoes are not sticky and are able to handle. You may need to add more or less flour, depending on how sticky the potatoes may become. | 3. Form the potatoes and roll up into a ball about the size of a tennis ball. This should make about 6 balls. | 4. In a large pot, boil the potatoes in salted water for about 20 minutes or until soft when poked with a fork. | 5. Remove them from the water and allow to cool for about 10 minutes or so. Slice the potatoes into good bite-size pieces. | 6. Heat a large skillet and add the 3 tbsp of olive oil or butter and add the sliced potatoes and fry until golden brown and salt and pepper for taste. | 7. Add the canned milk and cook in the potatoes until the milk has evaporated into the potatoes. These go really well with a roast or a ham and add a vegetable and you have a delicious meal! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	6			-	-	-	-
flour	4	cups		2313.12	506.4216	37.604	8.9744
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.