Not Lefse, But Lompe (or Potato Cakes)

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1 kg potatoes (about 8 or 9) [2,2 pound]
1 teaspoon salt
2 – 3 dl flour [0,4 – 0,6 pint ]

Boil the potatoes unpeeled,  then peel them and mash them with 1 teaspoon salt.

Mix in 0,4 – 0,6 pint  flour. The less flour used, the better the potato cakes.

Cut the dough into 12 – 14 pieces and roll them out into  round 1/10 inch thick cakes, about 8 inches in diameter.

Fry the potato cake in a dry frying pan or on a griddle until they are light in colour, but with brown spots.

Put the potato cakes on top of each other and cover them with a clean slightly damp kitchen towel to keep them soft.

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