Potato Klubb

  • Ready in: 1 hour 30 minutes
  • Serves: 8
  • Complexity: very easy
  • kcal: 378
Potato Klubb


  • 2 cups flour
  • 1 tsp SIDS SALT & PEPPER
  • ΒΌ tsp baking powder
  • 4 cups potatoes, peeled & grated
  • 2 tbsp grated onion
  • 250 g cooked ham, 2 cm cubes
  • 2 tsp salt
  • 1 cup melted butter


  1. Mix the flour, SIDS SALT & PEPPER and baking powder together in a bowl. Place the potatoes and onion in a large bowl and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
    Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.

    Fill a large pot with water, add 2 teaspoons salt and any extra ham and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45-60 minutes. Remove with a slotted spoon and drain on a plate. Serve hot with melted butter.
    History: Raspeball, also known in some areas as klubb, kumle, komle, kompe or potetball is a potato dumpling, a traditional Norwegian or German dish. It consists of grated potatoes, where typically half is pre-cooked and half is raw, salt and varying kinds of flour (though often, barley is used). There are a great variety of regional variations to the dish and in many areas the raspeball is filled with bits of salted lamb or pork. The dish is more common in the southern (Sørlandet, where "kompe" is the most common name), western (Vestlandet, where "raspeball", "komle" and "potetball" is the most used) and middle (Trøndelag, where it is nearly always called "klubb") parts of Norway than elsewhere. In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "Dish of the day" at cafes and restaurants specializing in local cuisine. The condiments vary greatly throughout the Norwegian regions. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, bacon fat, lard, mashed or cooked rutabaga, sour cream, sugar, syrup, cured meat, brown cheese sauce and, even, boiled potatoes. A variety of raspeballer is the 'fiskeball', where minced fish, fresh or salted, is added to the potato dough.