3 lbs. potatoes
1 dish of cooked sauerkraut (left over from day before)
1 lg. onion
1 tbsp. fat for browning onion

Boil potatoes in salt water. Drain and mash. Add sauerkraut. If the mixture is still too stiff, add some of the potato water. Slice onion in rings, brown in fat and divide over the mixture. If no meat is left over from the previous day, serve blood sausage and preserved fruit.