Schupfnudeln Speckkraut

Ingredients

• 1 lbrusset potatoes (about 2 large), boiled and riced
• 1 cupall-purpose flour, plus extra for dusting
• 1 largeegg, lightly beaten
• 0.5 tspsalt
• 0.25 tspground nutmeg
• 6 ozsmoked bacon, diced
• 1.5 cupssauerkraut, well-drained
• 1 smallyellow onion, thinly sliced
• 1 tbspbutter
• 1 tbspfresh parsley, chopped (optional garnish)

Instructions

1. 1
   Boil unpeeled potatoes until tender, about 20 min. Drain, cool slightly, then rice into a large bowl while warm.
2. 2
   Mix flour, salt, and nutmeg into riced potatoes; make a well, add egg, and knead into a soft, slightly sticky dough. Add a little flour if overly wet.
3. 3
   Divide dough into 4 pieces. On a floured board, roll each into a ¾-inch-thick log, then cut into 3-inch lengths. Taper the ends to form finger-shaped noodles. Keep dusted with flour.
4. 4
   Bring a large pot of salted water to a gentle boil. Drop in Schupfnudeln in batches; simmer 2-3 min until they float. Remove with slotted spoon, rinse briefly under cool water, and set aside.
5. 5
   In a wide skillet over medium heat, render bacon until crisp. Remove bacon to paper towels; leave 1-2 tbsp fat in pan.
6. 6
   Add butter to skillet. Sauté onion and sauerkraut 5 min until onion softens and mixture starts to brown.
7. 7
   Add boiled noodles and crispy bacon to skillet. Turn heat to medium-high, toss 3-4 min until noodles are golden on edges and heated through.
8. 8
   Taste for salt and pepper, garnish with parsley, and serve hot.