Ingredients
1 stick of Butter
2-3 Tablespoons of chopped onions
4-5 potatoes, chopped into ½ inch cubes
1 ½ tsp salt
2 eggs
2 cups flour
1 can of no-fat evaporated milk
3 to 4 cups milk
Preparation
Add butter, onion, salt and potatoes to a deep pan. Add enough water to cover. Heat on medium setting.
While the potatoes are heating, make the rivels. Mix flour into the eggs as needed to make them “shredded”. Although it is normally about 1 cup per egg, sometimes it takes more.
When potatoes are soft, add evaporated milk and milk. When this is hot, but not yet boiling, stir in the rivels. Stir occasionally to keep from sticking. The rivels will take about 20 minutes.
