Tasty lunch from potatoes, sauerkraut, bacon and eggs, favourite mainly during the winter time.
recipe,photo-recipe,potatoes,bacon,sauerkraut- finely chopped cabbage (fermented),Pork,Gluten-Free,Lactose-Free,Seasonal recipes
No. of servings
|sauerkraut- finely chopped cabbage (fermented)||12.25||oz||350||grams|
Cook potatoes in salted water until soft.
Crush potatoes, in water where it was cooked, into a mash.
bacon 5.25 oz (150 g)
Cut the bacon into the thin strips and fry it.
sauerkraut- finely chopped cabbage (fermented) 12.25 oz (350 g)
Gently squeeze the sauerkraut and finely cut. Add into the bacon and blend it.
Combine the sauerkraut and bacon with potatoes.
Grease the roasting dish with lard. Place potato-sauerkraut mash into the dish in four dollops. In each dollop make a deeper hole.
Bake in closed roasting dish at 355°F (180°C) for about 30 minutes. The eggs must harden.