This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.

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  • Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.

  • Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Nutrition Facts

378 calories; protein 5.1g 10% DV; carbohydrates 37.7g 12% DV; fat 23.4g 36% DV; cholesterol 61mg 20% DV; sodium 910.8mg 36% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2010
This recipe brings back so many memories. I make it mostly in the winter. I found you have to use red potatoes so they stay together. I also use cubed salt pork which is what my grandmother and mother always made it with. My mother used a grinder but I use a processor and the grinding blade. After many years of making this I found the key to success is putting the ground potatoes into a sieve and squeeze as much of the liquid out before you add the flour. It is wonderful sliced and fried in butter the next day. We always serve it with a lot of butter salt and pepper. My grandmother called it klubb. It is good old fashioned comfort food. Read More
(42)

Most helpful critical review

Rating: 1 stars
09/15/2010
I made these for our traditional Norwegian Christmas dinner. Somehow they turned a weird grey-purple color and were tasteless. I don't know what could have been done to save these. Read More
(5)
28 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/11/2010
This recipe brings back so many memories. I make it mostly in the winter. I found you have to use red potatoes so they stay together. I also use cubed salt pork which is what my grandmother and mother always made it with. My mother used a grinder but I use a processor and the grinding blade. After many years of making this I found the key to success is putting the ground potatoes into a sieve and squeeze as much of the liquid out before you add the flour. It is wonderful sliced and fried in butter the next day. We always serve it with a lot of butter salt and pepper. My grandmother called it klubb. It is good old fashioned comfort food. Read More
(42)
Rating: 5 stars
12/06/2016
My son made this with me for Easter Brunch. He deceided to fry a pound of bacon and then crumble it up and mix it in the dough. He also could find only organic red potatoes at the store. There was almost no water that drained off them. I have made these for over 30 years and this was the best batch I have ever had. We called it Krub in my family too. We make them about tennis ball size and then slightly flatten them. They cook faster that way. My mom made them the size of softballs and they took much longer to cook. She also used an old hand cranked grinder that we ran the potatoes and onion through but I have found that grating works just as well. In fact my grandmother used her food processor. Good comfort food. I made a small batch of Krub today from russet potatoes expecting them to release a lot of water. It turns out the potatoes did not have water collected at the bottom of the pan after I grated them. I wait a bit and they stayed dry. So I added the flour a little at a time and became worried I would have to add water to the flour and ground potatoes because the dough was dry and crumbling. I let it sit for 5 minutes and came back and started to knead the dough and long story short I ended up having to add even more flour. So making these depends a lot on your potatoes. Usually I have to drain the excess water off. Read More
(34)
Rating: 5 stars
10/26/2009
We also made it this way and called it Krub. We grind the potato or run them through the food prossesor...preferably grinding. mix with your hands and be prepared to get really full of goop. keep adding flour untill it is fairly stiff and sticky. make a "nest" of potato/flour in hand and add the diced ham. I totally agree about the next days breakfast....YUM Read More
(21)
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Rating: 5 stars
12/04/2008
I grew up with this (my ancestors' area of Norway called it kumle) and I've FINALLY found the recipe my grandma must have used. It has nothing to do with the recipe but I've never been able to find the ham Grandma used to serve alongside the kumle never inside. I also used at least half again as much flour to make the "thick bread dough" consistency. Thank you! Read More
(19)
Rating: 5 stars
12/30/2010
To those who have never made these they do turn a different color since the potatoes oxidize. They aren't supposed to be light or airy (my dad likes to call them Norwegian cannonballs). Grandpa always said that if they didn't drop to the bottom there was something wrong with them. Read More
(12)
Rating: 5 stars
01/20/2010
Several generations of my family love this and consider it a special treat! We called it Koomlah and we all love it fried the next morning too. We have frozen some of the koomlah for a few weeks and that works well also. I will try it with the ham cubes it should be good. Read More
(12)
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Rating: 4 stars
06/15/2013
Being a Norwegian who's lived in the states since 2005 I miss my mom's cooking. This is one of those dishes we've always had this in the fall/winter and always make a big batch (in a stock pot). My parents get an uncooked salted and smoked ham (on the bone) and cook it for a couple of hours in water to make a flavorful stock to cook them in. Also depending on where in Norway you live you call this dish klubb krub kumle or raspeballer. I'm from Bergen west coast Norway so we call it Raspeballer. We have always used rye flour to make these and we don't put any bacon in the middle that is more common in the north and south part of Norway. Cooking the klubbs kumle etc in the stocks will make them absorbs some of the flavor from the stock. We always have rutabaga cubes or mash on the side and some of the smoked sausages you can get in Norway here I would do a link of the Polish Kielbasa. Some eat these with some syrup we just eat them as they are. This is also one of those dishes that taste better the next day. But this is one of those fall/winter comfort foods I miss from back home. This dish and Fårikål are the best comfortfoods when it gets cold outside. Read More
(12)
Rating: 5 stars
05/01/2008
A person might try using regular cooked and shredded pork instead of ham. Add chopped onion and salt/pepper with the pork inside the dumpling. Try using a blender created thick soup mixture of potato instead of grated. Make the dumplings about the size of a half baseball but oblong. Read More
(12)
Rating: 5 stars
06/14/2010
My father made this recipe...called kumle...and I remember he put pulsa (a fat norwegian hot dog) or lamb in the middle. I also remember he used potato flour instead of the regular flour. He boiled this in a big pot filled with turnips pulsa and lamb. It was one of my favorites along with fislkebola krumkaka wafla and a prune dessert with cream at Christmas. Read More
(10)
Rating: 1 stars
09/15/2010
I made these for our traditional Norwegian Christmas dinner. Somehow they turned a weird grey-purple color and were tasteless. I don't know what could have been done to save these. Read More
(5)
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