Smoky sauerkraut fried potatoes
Double paprika, caraway, and saurkraut are delightful with fried potatoes. This recipes serves one as a main or 2-3 as a side.
Ingredients
- 280 gram waxy new potatoes 10 oz
- 115 grams sauerkraut, most of the liquid squeezed out 4 oz or a heaped ½ cup
- 1 small onion sliced
- 2 teaspoon vegetable or groundnut oi
- ¾ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon caraway seeds
- ⅛ teaspoon salt
- black pepper
Instructions
- First boil the potatoes until cooked. Leave to cool until you can handle them without burning yourself. Cut into approximate ½ to 1 inch pieces.
- Heat the oil in a wok or frying pan to medium high. Toss the onion in the oil to coat and chuck in the potatoes, stirring once more to spread the oil evenly. Fry for about 5 minutes, stirring frequently to cook the potatoes on all sides.
- Turn the heat down to medium and tip the spices and salt in. Stir until the potatoes are coated in red dust and then add the sauerkraut. Continue to agitate the pan and stir, ensuring the colour spreads through the 'kraut. Season with some black pepper and more salt, if desired, and cook for another 2-3 minutes, still stirring often.
- Shovel it in your face and wish you had more.