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Norwegian Potato Klub

Norwegian Potato Klub

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THOMAS ELLEFSON

Norwegian Klub is a dish my mother made when we were growing up. I like to have it topped with bacon grease, and my wife likes them brushed with butter and sprinkled with sugar. Sliced and fried the next day these are a hearty breakfast meal. If you have a grinder, you may grind the potatoes instead of grating.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 94.1g
  • 30%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1071 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease.
  2. In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
  3. Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
  4. Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal.
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Reviews

Penny
56
3/25/2012

We call it 'FreskaKrub.' Make a dent to put in diced salt pork & heavily pepper before sealing it. Boil for 1 hour (about the size of a baseball) Serve with butter. Make the dumplings with WET HANDS..rinse after each one! Wonderful fried in butter the next day. Someone said 'remove the salt pork'??? Sacrilege!! I've just set down to wait for my 'Freskies' to finish cooking. I thought I'd add a few notes to this review. For those of you who didn't have a mom or grandma to tell you a few secrets about cooking this wonderful dish: Do this next to the sink, where you can have a slow stream of water to rinse your hands well. Your hands need to be really wet to avoid sticky messes. Work Quickly. After every 2 or so dumplings are added to the pot, use a wide spatula to keep the dumplings from sticking to the pan. Soon they will float, but 'til then, keep using the spatula. Have a butter knife nearby when mixing the dough. You'll need it to scrape away the thick dough from your hands. I try to do as much as I can with one hand, leaving the other free to add flour. REMOVE ALL RINGS AND BRACELETS (don't believe me-try it-you'll see why) Have an extra pan of water simmering on the stove to add hot water if necessary. I'm not so sure about the ratio of potatoes to flour in the recipe. This is a 'by feel' recipe. We don't use baking powder. Clean all surfaces and yourself WELL Nothing worse than dried paste stuck to hairs on your hand & arm. Practice to get the feel-not too sticky

selbusis
45
11/19/2007

When I lived in Norway in Sor Trondelag, the Klubb was made with Barley flour and the shredded potatoes were first rinsed (get some the starch out). the Salt Pork was served on the side. The Klubb was served with a sauce made with Geitost (brown goat cheese), hot salt pork bits and fat, and, for some, syrup! with boiled potatoes and rutabages on the side. Yum! it was delicious on a cold winter evening after skiing all day. the brunost sauce was basically a thin white sauce with plenty of shredded melted brown goat cheese (to taste).

Debi J.
36
5/29/2008

My Norweigian great grandmother made this receipe for her husband and 12 children growing up on a farm in Minnesota. Klub (we call it KRUB). I was raised on this stuff, which is my favorite food in the world. Just a note: We eat it exactly the same was the first day, but the second day is even better. I fill a frying pan with about a cup or so of milk. As the milk is warming on a medium burner, cut the potato Klub into bite size pieces. I just slice with a knife over pan. Cook until the milk has formed a "gravy" consistancy, stirring constantly. Serve on plates with dabs of butter. Yummy! I can't wait to make this again!!! Thank you for sharing this great receipe!!