Sauerkraut and potatoes

Components:

1. One pound of peeled and diced potatoes (Russet or Yukon Gold work nicely)
2. One 14-ounce can of drained sauerkraut (or around two cups of homemade sauerkraut)
3. One chopped onion
4. Two tablespoons of butter or olive oil
5. One teaspoon of optional caraway seeds
6. To taste, add salt and pepper.
7. Chopped fresh parsley (for garnish)

Guidelines:

Prepare the potatoes:

• Heat salted water in a big pot until it boils. Cook the diced potatoes for ten to fifteen minutes, or until they are soft. After draining, set away.

Cook the Onion:

• Heat the butter or olive oil in a big skillet over medium heat. Add the diced onion and cook for 5 to 7 minutes, or until it is transparent and starting to caramelize.

Include Sauerkraut:

• Add the caraway seeds (if using) and the drained sauerkraut to the skillet and stir. Allow the flavors to combine by cooking for around five minutes.

Mix:

• To the skillet, add the cooked potatoes. Combine all ingredients with a gentle stir, adding salt and pepper to taste. Cook until well heated, about 5 more minutes.

Serve:

• When ready to serve, remove from the heat and sprinkle with fresh parsley.

Advice:

• For additional taste and protein, you can add cooked sausage or bacon.
• This meal goes nicely with poultry or pork.

Savor your filling potatoes and sauerkraut!