Parsley Potato Dumplings – Cooking Aboard with Jill

Name: Parsley Potato Dumplings – Cooking Aboard with Jill
Ingredients: 16 ounces frozen shredded Yukon Gold hash browns, defrosted (wring out any water*); 3 medium eggs, beaten; 2 teaspoons salt; 2 tablespoons chopped parsley, thyme or cilantro; 1½ cups of flour (I used gluten free King Arthur’s); ¼ teaspoon baking powder

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Parsley Potato Dumplings

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Ingredients

16 ounces frozen shredded Yukon Gold hash browns, defrosted (wring out any water*)
3 medium eggs, beaten
2 teaspoons salt
2 tablespoons chopped parsley, thyme or cilantro
1½ cups of flour (I used gluten free King Arthur’s)
¼ teaspoon baking powder