In a 6-quart pot over high heat, boil 4 quarts (16 cups) of water or chicken broth. Reduce to simmer and cover. Meanwhile, in a large bowl combine the hash browns, eggs, parsley and salt. Stir in the flour and baking powder until the mixture forms a soft dough.
Immediately turn onto a lightly floured surface.
With floured hands, divide the dough into 16 portions for large dumplings or 32 portions for small dumplings.
Return the pot of water to a boil, gently drop the dumplings into the water, making sure they don’t stick to the bottom of the pot. Boil for 15 minutes until tender but firm. Use a slotted spoon to remove the dumpling to drain.
If using right away, place in a serving dish with butter or gravy. I consider two large dumplings or 4 small dumplings a serving so this serves 8 as a side dish.
*A simple way to wring out any water from the hash browns is to place them in a colander in the sink and press down with paper towels. You can also put them in a clean kitchen towel and over the sink just twist until all the water comes out.
