Boil the potatoes are grated finely (or crushed), add the flour, eggs and salt and knead stiff dough, which should be gently removed from the court. Rolled to a thickness of about 1 cm. Chopped onion fry until golden yellow in the fat of crackling, add parsley, sprinkle with plenty of salt and pepper and the mixture is spread over the dough. Rolled gently roll and cut into pieces with a length of 5 cm. They are placed upright in the pan, sprinkle with oil and fry. From time to time the rolls are sprayed with milk (not more than 1-2 tbsp). Serve hot.