Sauerkraut and potato pan with Kabanossi

Name: Sauerkraut and potato pan with Kabanossi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Potatoes; 1 can(s) (580 ml; 520 g separation weight) Sauerkraut; 1 (350 g) stalk of leeks; 7-10 Tbsp (Leeks); 150 g Cabanossi; 40 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 100 g Fresh cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Potatoes
1 can(s) (580 ml; 520 g separation weight) Sauerkraut
1 (350 g) stalk of leeks
7-10 Tbsp (Leeks)
150 g Cabanossi
40 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
100 g Fresh cream

Directions

1
Wash the potatoes thoroughly and cook them with their skins for about 20 minutes. Drain the sauerkraut in a sieve. Clean, wash and cut the leek into pieces of approx. 6 cm length, cut them in half lengthwise.
2
Cut the cabanossi into cubes. Drain potatoes, rinse with cold water and peel. Cut potatoes into thick slices. Heat 20 g clarified butter in a large pan. Fry the leek for about 5 minutes while turning.
3
Remove from the pan. Melt 20 g lard in the pan and fry the potato slices until crispy and golden brown. Add leek, cabanossi and sauerkraut. Season with salt, pepper and paprika. Serve in the pan.
4
Add crème fraiche.