Boil the potatoes, peel them and press them through the potato press.
Peel the onions, cut into small cubes together with the Kaiserfleisch (bacon) and brown both in hot butter. Pour over the squeezed potatoes.
Add chopped parsley, salt, egg yolk and flour and mix well. Heat oil in a frying pan.
Use a spoon to make shapeless raugg’n (dumplings) out of the potato mixture and fry them in hot oil until they float.
Lift out the potato raugg’n and drain briefly on kitchen paper.
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