Potato Noodles

For the potato noodles, boil potatoes in their skins until not too soft, peel and press through a potato ricer or sieve, mix with eggs, flour, salt and a pinch of nutmeg to form a dough. From this form finger-thick noodles and fry in a pan in hot oil.

Turn in toasted, sweetened rusk crumbs and serve the potato noodles with apple compote.

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