5 lbs potatoes
2 onions
1 tablespoon salt
2 eggs
4 slices of toast
Grate 5 lbs of potatoes keeping 2 potatoes out. Grate the two onions. Boil the two remaining potatoes and mash them smooth. Squeeze the grated potatoes retaining the starch. Mix the potatoes with 1 tablespoon salt, 2 eggs, and the mashed potatoes. In the meantime cut the toast into croutons and fry in butter. Boil a pot of salted water, make the potatoes into meatball size balls and drop into the boiling water. Wait until they float for a few minutes then scoop out.
Leftovers can be reheated in a frying pan with a little butter.
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Quiche Jim
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