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Norwegian Potato Klub
September 03, 2006

This is similiar to the recipe I grew up with. We didnt use baking powder though and instead of dropping the dumplings in boiling water, we actually put them in cheese cloth and so you can make larger portions. We put bacon in the middle and salt and pepper. It definitely hands down is even better the next day fried for breakfast. Oh and I grew up calling it potato crub. :)

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