Finely shred raw potatoes, (8 makes about 12 dumplings). Add flour to potatoes by the handful, until mixture has the consistency of dough. Mix in a palm of salt. Drop dumplings into boiling ham juice*. Boil 20 minutes. Serve hot, with butter.
*Ham juice – leftover ham bone boiled in water, or ham hocks cooked the same way.
With leftovers, fry in butter, cut up for breakfast. Makes a great potato side with eggs.
Cheri Harlon