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

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!

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.

These didn't turn out for me at all, but to the recipes defense I used the Simply Potatos brand of hashbrowns that are pre-packaged and that might have had something to do with it. In looking back I feel I should have used more flour as well because they just fell apart in the water. I am going to try this recipe again with "real" potatos and use my Kitchen Aid to mix in the flour so I can get more in. I was really excited to make this recipe work as I remember eating these when I was a kid. OK I tried it for a second time with real potatos and followed recipe exactly. They still fell apart on me in the simmer process. Will not try this recipe again.