I’m one of two people living in this flat who enjoys sauerkraut, so it’s always a solo meal operation usually involved with breakfast (the weekday meal I always eat alone). My partner has an extreme sensitivity to a compound in cooked cabbage which makes it taste horrifically bitter; despite the fact that sauerkraut doesn’t touch heat in its preparation, he has the same face-convulsing reaction. Tragic, I know. I would become religious if the Church of Sauerkraut existed, and I fear the strain it would put on our marriage.
Recipe Notes
During the month of May, when they’re at the height of their season, Jersey Royal potatoes feature in my diet practically every other day. These creamy-waxy new potatoes are perfect for this dish, but any decent waxy potato will do (I know the potato selection is pretty limited in the states). Potatoes of any description pair well with sauerkraut in my opinion, but since you want something that will hold up in frying the waxy bit is important. Here’s a general rule of thumb: if it makes a delightful mash then it’s a floury, not waxy, spud (that is, fine another potato).
Speaking of pairing, caraway fruit (you heard me) is a great companion to sauerkraut (it’s often added to sauerkraut in preparation). I threw it in as a last minute thought, but I’m glad I did because it definitely adds some goodness to the overall flavour of this dish. Paprika also goes well this pickled cabbage preparation, and in this case I think it’s what ties the whole thing together. If you’re averse to spice then omit the smoked variety, instead adding more standard sweet paprika (and a splash of liquid smoke, perhaps, if you have some).
If you really love your ‘kraut, feel free to add more. I could easily double the amount given below to suit my own personal tastes.
Paprika Sauerkraut Fried Potatoes
- Directions/Method
- First cook the potatoes and leave to cool until you can handle them without burning yourself. Cut into approximate 1/2 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 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.
[miniflickr tags=”paprika-sauerkraut-potatoes”]
Um…. oh HAI! Did you know that ‘paprika’, ‘fried’, ‘potatoes’ and ‘sauerkraut’ are my FOUR favourite words of all time? No lie.
The more paprika I consume, the more I think I’m on your side with that!
just had this. it was great
Made this tonight for me (plant based) and my family (omnivores). Everyone enjoyed it. Thanks!
Glad everyone enjoyed it, and thanks for letting me know 🙂
OMG! I just made this dish and it is true , we shoveled it in and wanted more! Thanks.
Glad you enjoyed it 🙂
mmm! delish!
I was looking for a vegan way to use the giant jar of ‘kraut I made.
Thanks!
I’m jealous of your home made ‘kraut!!!
Wow, this was amazing! Really simple too.
thanks 🙂
I’m so excited about this – I just had a craving for potatoes and remembered my Pop Pop always makes them with sauerkraut. I Googled to make sure that I knew what I was doing and OMG so glad I did! Absolutely delicious. Thank you!
Thanks doing a daniel fast not terribly organized just discovered sauerkraut and needed a vegan meal with it sounds yum will try it .xo
I guess I’m a potato newbie, because I had never heard of waxy new potatoes. I had to interrogate the poor kid in the produce section to figure out if they had those potatoes, luckily they did! Fried these up just an hour ago and they were delicious, thanks so much for sharing!
Hi Sam,
Are you in the US? I knew nothing about potatoes until I moved to the UK, where half an aisle is dedicated to different varieties! 17 years later and I still get excited (and confused) by the potato offering. Anyway, glad you enjoyed the recipe and thank you for commenting to let me know you tried it. Good luck on your potato journey.