Baked Schupfnudeln

Ingredients

• 500 g starchy potatoes
• 75 g flour
• Salt
• Pepper
• 1 egg
• 3 tbsp oil
• 100 g breakfast bacon
• 300 g sour cream
• 2 Eggs
• 3 tbsp chopped parsley
• Salt
• 2 Garlic cloves
• butter (for the baking dish)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes, then drain and let cool.

2. 2.

   Pass the cooled potatoes through a potato ricer and mix with flour, egg, a pinch of salt and pepper; let the dough rest briefly.

3. 3.

   Shape the dough into finger‑shaped pieces about 8 cm long. Boil them in plenty of boiling salted water for about 5 minutes until they rise to the surface; remove with a slotted spoon and drain.

4. 4.

   Pan‑fry the Schupfnudeln in hot oil until golden yellow, then transfer them to a butter‑greased baking dish.

5. 5.

   Whisk together sour cream, eggs and salt; fold in parsley and pressed garlic, then pour over the noodles.

6. 6.

   Dice the bacon, fry it until crisp, and sprinkle it over the noodles.

7. 7.

   Bake in a preheated oven at 200 °C for about 15–20 minutes.

8. 8.

   Serve with green salad and beer.