Crispy potato coins
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
4
- 1 collar Parsley
- 1 (750 g) Bag of fresh potato dumpling dough half and half (refrigerated shelf)
- 1 Egg (Gr. M)
- 50 g Diced ham
- 3 TABLESPOONS clarified butter
Directions
- 1
Wash parsley, shake dry and chop finely. Knead dumpling dough, egg, diced ham and parsley. Form 1-2 rolls (5-6 cm Ø) from the mixture. Cut into 18-20 taler (approx. 1 cm wide)
- 2
Heat the lard in portions in a pan. Fry the potato taler in it in 2-3 portions on each side for 4-5 minutes until golden brown
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