Peel the parboiled potatoes and grate them on the coarse side of the grater. Sprinkle over them the flour and salt, and stir together lightly. Heat the butter and stir in the potato-flour mixture. Keep the heat low and steady, and stir almost constantly until the potatoes form large "crumbs" and are golden brown. When done, shave butter over the top before serving. Serve with Milchkaffee (half and half milk-and-coffee) and applesauce (a sharp or tart one is best). From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Womens Institutes / translated by Diane Duane
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 131.4mg||3 %|
|Total Carbohydrate 68.7g||20 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 65.6g|
|Protein 9.4g||13 %|
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Calories per serving: 326
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