• 900 g floury potatoes (MEG - Martell Producers´ Cooperative)
  • 140 g wheat (or rye) flour
  • 2 eggs (Altes Gang Wirtshaus farm)
  • Martelltal Valley herb salt (Innertashof farm)
  • freshly-ground black pepper
  • oil

    preparation:
    Boil the potatoes in their skins. Afterwards, peel them while they’re still hot. Now place them into a bowl and mash them up with a fork.
    Stir in the flour, salt and eggs.
    Heat up some oil in a pan, while adding the potato mixture and fry uniformly. Mix constantly until a crumbly mass is formed.
    Serve with an apple compote or puree.