Peel, rinse and grate the raw potatoes. Then squeeze them well.
Remove the peel from the cooked potatoes and grate or turn them. Mix both with the eggs, salt and pepper. Stir in flour until the dough separates from the baking bowl. Form elongated dumplings and steep in boiling salted water for about 20 minutes.
Hoorische are suitable as a supplement to various roasts or possibly one eats them simply with bacon cream sauce and leaf salad or possibly sauerkraut.
In some areas of the Saarland the term “Stracke” is also used for Hoorische.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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