Summary

Ingredients

• 600 g potatoes, floury boilin (potatoes), boiled, hot
• 180 g flour
• 20 g semolina
• 1 egg yolk
• 1 pinch (s) salt
• 4 apples
• 250 ml whipped cream
• 1 tablespoon sugar
• 1 tablespoon clarified butter
• Flour for the work surface

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Instructions

1. Peel the cooked, hot potatoes and press them through a potato press. Knead quickly to a dough with the flour, semolina, egg yolk and salt. Form rolls as thick as a thumb on the floured work surface and cut pieces approx. 3 cm long.
2. Heat the clarified butter in a coated pan. Add the potato noodles and fry over low heat for about 20 minutes. Turn over and over again so that they turn nice and brown all around.
3. Peel and quarter the apples and cut out the core. Cut into slices and add to the pan with the potato noodles. Fry for another 20 minutes, until the apples are nice and soft. Then add the whipped cream and sugar and simmer for a few minutes until the cream is a bit thick.