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    Home » Easy Vegan Recipes » Mains

    Smoky Paprika Sauerkraut Fried Potatoes

    11 May, 2011 by Kip 18 Comments

    Paprika Sauerkraut Potatoes

    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

    Serve one as a main, 2-3 as a side
    • Ingredients
      • 280 g (10 oz) waxy new potatoes
      • 115 g (4 oz or a heaped ½ cup) sauerkraut, most of the liquid squeezed out
      • 1 small onion, sliced
      • 2 teaspoon vegetable or groundnut (peanut) oil
      • ¾ teaspoon paprika
      • ½ teaspoon smoked paprika
      • ½ teaspoon caraway seeds
      • ⅛ teaspoon salt
      • black pepper
    • Directions/Method
      1. First cook the potatoes and leave to cool until you can handle them without burning yourself. Cut into approximate ½ to 1 inch pieces.
      2. 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.
      3. 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.
      4. Shovel it in your face and wish you had more.

    More Mains

    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles
    • Instant pot black rice with smoked tofu and tomato coconut purée

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Anonymous

      May 11, 2011 at 10:54 pm

      Um.... oh HAI! Did you know that 'paprika', 'fried', 'potatoes' and 'sauerkraut' are my FOUR favourite words of all time? No lie.

      Reply
      • Kip

        May 12, 2011 at 7:01 am

        The more paprika I consume, the more I think I'm on your side with that!

        Reply
    2. Clsewell970

      January 14, 2012 at 12:21 am

      just had this. it was great

      Reply
    3. bonitapita

      December 02, 2013 at 1:47 am

      Made this tonight for me (plant based) and my family (omnivores). Everyone enjoyed it. Thanks!

      Reply
      • Kip

        December 02, 2013 at 12:33 pm

        Glad everyone enjoyed it, and thanks for letting me know 🙂

        Reply
    4. Becky Kimball Richardson

      January 05, 2014 at 5:51 pm

      OMG! I just made this dish and it is true , we shoveled it in and wanted more! Thanks.

      Reply
      • Kip

        January 05, 2014 at 6:37 pm

        Glad you enjoyed it 🙂

        Reply
    5. Natalie

      February 09, 2014 at 10:35 pm

      mmm! delish!
      I was looking for a vegan way to use the giant jar of 'kraut I made.
      Thanks!

      Reply
      • Kip

        February 09, 2014 at 10:55 pm

        I'm jealous of your home made 'kraut!!!

        Reply
    6. Moose

      February 22, 2014 at 10:11 pm

      Wow, this was amazing! Really simple too.

      Reply
      • Kip

        February 27, 2014 at 8:36 am

        thanks 🙂

        Reply
    7. Kristin

      April 26, 2015 at 12:21 am

      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!

      Reply
    8. Leann

      January 17, 2017 at 3:48 am

      Thanks doing a daniel fast not terribly organized just discovered sauerkraut and needed a vegan meal with it sounds yum will try it .xo

      Reply
    9. Sam

      September 25, 2018 at 8:12 pm

      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!

      Reply
      • Kip

        September 26, 2018 at 9:04 am

        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.

        Reply
    10. chris

      March 20, 2020 at 10:22 pm

      so good!!!

      Reply
    11. Cheryl M.

      March 31, 2022 at 11:00 pm

      Thanks for this recipe. I can't wait for the part in your recipe where I Shove it in my mouth and wish I had more!! 😂😂❤️👍

      Reply
      • Kip

        April 05, 2022 at 9:40 am

        😂😂😂😂 I know, I have a way with words

        Reply
    12. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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