1 (12 oz.) pkg. frozen shredded hash brown potatoes, thawed
2 eggs
2 tbsp. chopped parsley
2 tsp. salt
1 1/2 c. flour
1/4 tsp. baking powder

In 6 quart saucepan over high heat, heat 4 quarts water to boiling. Meanwhile in large bowl with fork combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough.

Immediately turn mixture onto lightly floured surface. With floured hands divide dough into 16 portions. Shape into balls. Gently drop into water. Stir carefully so dumplings do not stick to bottom of pan. Cook 15 minutes or until tender but firm. With slotted spoon remove dumplings from water, drain. You can make 20 dumplings instead of 16. These do good with any roast with gravy served over them.