Ok, this is the closest thing I could find.
Cut 10 potatoes into pieces and put them through a hand meat grinder or the equivalent electric appliance. Squeeze out the potato water after grinding.
Mix 2 cups of flour with 2 teaspoons of salt
If you wish to make them med flesk, cut up some bacon or ham into 1/2 or 3/4 inch (2 cm) pieces
Mix the flour and the potatoes together and form dumplings with a large spoon about 3 to 31/2 inches (7 to 9 cm) around (dip the spoon in boiling water every time you make a ball)
Bring a kettle of water with 2 to 3 teaspoons of salt to a boil. Boil the dumplings slowly, 45 to 60 minutes. Serve with melted bacon fat (or butter), salt and pepper.
May be served the next day fried in bacon fat.
Your mother might have just ground them up, added the bacon however you remember i.e., cooked, not cooked, whole, or chopped. Layered everything in a casserole (salted and peppered) and cooked on low, like you said (maybe 225) for a very long time. Then the next day slice and fry.
"Count yourself...you ain't so many" - quote from Buck's Daddy