Potatoes with sauerkraut and smoked bacon
Boiled potatoes tossed with sauerkraut braised in lard with onion, then topped with pan-fried smoked bacon. Makes five servings.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Total time
- 1 hr 20 min
- Servings
- 5 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Potatoes with sauerkraut and smoked bacon are a simple, traditional dish that's flavorful and filling. Boil the potatoes in their skins, then peel and dice them. Braise the sauerkraut until tender in lard with onion, adding water or sauerkraut brine as needed. Finally, toss the potatoes with the sauerkraut and serve topped with pan-fried bacon and onion. One kilogram of potatoes makes five servings.
Ingredients
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Instructions
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- Boil the potatoes in their skins in salted water. Let cool, then peel and dice.
- Peel and finely chop the onion, then sauté it in hot lard. Add the drained sauerkraut and braise until tender, adding water or sauerkraut brine as needed. Season with salt and ground black pepper.
- Dice the bacon and fry it in a little lard. Toss the potatoes with the sauerkraut, divide among plates, top with the fried bacon and onion, and serve.
Tip: Start the bacon in a cold skillet and heat it gradually so the fat renders and the cubes turn crisp rather than rubbery. Pour the drippings over the potatoes and sauerkraut.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 304 kcal
- Protein
- 9.3 g
- Carbohydrates
- 41 g
- of which sugars
- 4.4 g
- Fat
- 12 g
- of which saturates
- 4.1 g
- Fiber
- 7.4 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Zemiaky s kyslou kapustou a údenou slaninou
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