• 4 large potatoes
  • 1 or 2 eggs
  • 4 cups flour
  • 1 quart sauerkraut
  • 1/2 lb. bacon
  • 1 onion
  • Salt to taste


Peel and grate potatoes; drain some of the liquid off. Add salt, eggs and flour to make a thick dough as for drop biscuits. So dough holds together when dropped into boiling water, put dough onto a plate and with a tablespoon scrape off into boiling, salted water. Flatten dough occasionally and dip spoon into water to keep dough from sticking to spoon.

Cook until dough comes to the top(3-4 minutes); take out with slotted spoon. Rinse with hot water.
Put sauerkraut on to cook. Fry bacon and onion; drain some fat and add to cooked sauerkraut. Mix together with the halusky.

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Submitted 6/13/05.
Source: Community Cookbook
Submitted By: Linda Wilson
Raw Potato Halusky