Peel the potatoes and cook them in salted water. When they are done, pour off, dust with flour and steam a little on a low flame. Then you pound everything right through until there is a firm dough. Add a little salt to taste.
Put greaves or bacon or fat in a pan and let it rest. Add the onion cut into cubes and fry everything until golden.
Then pluck the potato mixture and add it to the fat and onion mixture. All of this then has to be swiveled more often. But it shouldn`t be tough. The cracklings make the crispy in the zamette.
As a side dish, you can serve raw sauerkraut, boiled sauerkraut or thick whisked sour milk.
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