Potato noodles (Schupfnudeln) with Brussel sprouts

Schupfnudeln are a speciality from southern Germany and Austria, we just rediscovered them recently they are delicious going really with everything savoury or sweet. I now make them when I have left over potatoes or cook more potatoes knowing I will do those noodles the next day. Really it is comfort food at its best crisp on the outside and soft on the inside.

500g cooked Potatoes from the day before

100g plain flour

1 egg

Pinch of salt

Butter plus light vegetable oil for frying

200g Brussel sprouts cleaned cut in half

100g Smoked black forest ham or smoked speck

1 Onion diced

50 ml of wine or stock

Salt and pepper to taste

Push cooked potatoes through a potato press. Fold in flour a tbsp at a time, plus the egg and salt. Mix all together to a dough ball the dough should not be dry similar to a gnocchi put to much flour on it and the noodles will not be of good consistency. Roll out to a cylinder and cut off portions forming a thick noodle with slim ends put on a plate repeat until dough is finished cover with plastic and put in the fridge for 30 minutes. Fry onion in a little oil in a frying pan add black forest ham and fry until lightly browned, add brussel sprouts and stir,  pour over wine or stock close lid and let it simmer for 10 minutes  (check to make sure the pan is not getting dry add more liquid if needed) or until brussel sprouts are cooked to your liking. Put aside. In a well buttered and oiled frying pan fry the noodles until nicely browned on both sides place noodles on top of the brussel sprouts and serve.