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German Potato Dumplings and Hash

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 German Potato Dumplings and Hash
Recipe for the week of September 26-30, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Yield 8 servings
Ingredients
Dumplings
  • 3 pounds potatoes peeled and quartered
  • 1 cup all purpose flour
  • 3 eggs lightly beaten
  • 2/3 cup breadcrumbs
  • 1 teaspoon Salt
  • ½ teaspoon nutmeg
  • 12 cups water for boiling
Browned Butter Sauce
  • ½ cup butter cubed
  • ½ yellow onion finely diced
  • 2 tablespoons sage minced
  • ¼ cup breadcrumbs
Kielbasa Hash
  • 12 to 16 ounces kielbasa sausage sliced
  • ½ green cabbage shredded
  • 2 Carrots diced
  • 2 tablespoons butter
  • ¼ teaspoon caraway seeds
  • ¼ teaspoon Salt
  • ¼ teaspoon black pepper
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
Course Main Dish
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Yield 8 servings
Ingredients
Dumplings
  • 3 pounds potatoes peeled and quartered
  • 1 cup all purpose flour
  • 3 eggs lightly beaten
  • 2/3 cup breadcrumbs
  • 1 teaspoon Salt
  • ½ teaspoon nutmeg
  • 12 cups water for boiling
Browned Butter Sauce
  • ½ cup butter cubed
  • ½ yellow onion finely diced
  • 2 tablespoons sage minced
  • ¼ cup breadcrumbs
Kielbasa Hash
  • 12 to 16 ounces kielbasa sausage sliced
  • ½ green cabbage shredded
  • 2 Carrots diced
  • 2 tablespoons butter
  • ¼ teaspoon caraway seeds
  • ¼ teaspoon Salt
  • ¼ teaspoon black pepper
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
Instructions
Dumplings
  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain, then transfer to a large bowl.
  2. Mash potatoes. Stir in flour, eggs, breadcrumbs, salt, and nutmeg. Shape into 2-inch balls using a metal spoon or portion scooper.
  3. In a pot, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
  4. Add the cabbage, salt, and black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add whole-grain mustard and apple cider vinegar and toss to combine.
Browned Butter Sauce
  1. In a small saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.
Kielbasa Hash
  1. Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups).
  2. Melt butter in a large cast iron or regular skillet over medium-high heat. Add caraway seeds and red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes.