1 lb. potatoes boiled in their jackets the day before
2 to 3 tbsp. flour
Shortening
Pinch of salt

Peel the potatoes, squeeze them through a sieve or a meat grinder. Blend thoroughly with flour and salt. Shape into a longish roll. Cut off pieces and form them into noodles the length and thickness of a finger.

Fry until brown on both sides in very hot fat. This is a popular side dish for red cabbage.