Potato Balls
Instructions:
Serve these with any meat dish, or on their own with a salad for a light meal
1⁄2 pound salt pork (available from East European and some Italian stores), or fatty bacon,
diced
2 onions chopped fine
4 medium potatoes, boiled,
skinned, and mashed
salt to taste
- Heat pork fat in a heavy skillet, stirring occasionally.
- When fat starts turning golden, add onions. Saute´ until golden, and fat becomes light brown. Turn off heat.
- Add onions and crisped fat to potatoes. (Leave melted fat in skillet.)
- Mix well. Taste and add salt if necessary (the salt pork or bacon may provide enough seasoning).
- Shape mixture into golf-ball–sized balls.
- Heat fat in skillet; when hot, add potato balls and fry until brown on all sides.
- Serve at once.