Schupfnudeln
INGREDIENTS
1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
 1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat 

 DIRECTIONS
Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes.
Remove potatoes, and discard water.
When cool enough to handle, peel potatoes, and place on a lightly floured surface.
Mash potatoes with a rolling pin. Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg.
Knead well to form a smooth dough.
 Then roll out the dough to a thickness of about 1/2 inch.
Cut flattened dough into thin strips, about 1 1/2 inches long.
Gently roll out the strips, or stretch them until the ends taper.
Set aside for 15 minutes.
 In a large skillet, heat lard over medium heat.
Place the potato strips into the skillet, and fry until golden brown on both sides. Optional: add bacon and Sauerkraut