| 1. |
Grate two large potatoes. Stir in one teaspoon of salt and about 2 cups of flour (or enough flour to make a stiff paste). |
| 2. |
Bring a large pot of salted water to boil and drop the potato paste in by small teaspoons. Using a cutting board, smooth some of the paste onto it in a thin layer and than scrape small amounts off into the boiling water. Boil for 10 minutes. Drain. |
| 3. |
Mix with sour cream and pepper to taste. You can also add corn. |
| 4. |
Optional bacon version: Cook bacon. Reserve a small amount of the grease. Make the keilsel, crumble the bacon over the drained keilsel and them heat in the same pan you made the bacon in to flavor it more. |