Sauerkraut Potato Cakes Food

SAUERKRAUT LATKES

Steps:

• In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

SAUERKRAUT & POTATO CAKES

Steps:

• 1. Pierce potatoes in a few places microwave about 4 min. When cool enough, grate on large holes of a box grater.
• 2. Rinse & squeeze the sauerkraut dry, add to potatoes & herbs, eggs, 3/4 of scallions, salt & pepper. Stir in 1 Tablespoon of flour. Then form into four 1/2" thick patties. Sprinkle with remaining 1 tablespoon flour.
• 3. Heat 1/8" olive oil in large skillet over med. heat. Add the patties, cook until golden, 6 min. Per side. Drain on paper towels.
• 4. I serve with fresh Polish sasuge, with a sauce 6 Tablespoons whole grain mustard and 2 Tablespoons sour cream.

POTATO, BACON AND SAUERKRAUT PATTIES

Steps:

• Heat 1 teaspoon of oil in a large (preferably non-stick) pan, add the bacon and cook for about a minute, then add the onions and cook for another minute, or until the onion is just beginning to soften. Put the pan aside for use later in cooking the patties.
• In a medium-to-large bowl, combine the mashed potato, (optional) sour cream, the well-drained Edgell Sauerkraut, the egg, the cooked onion and bacon, the brown sugar, the caraway seeds and freshly ground black pepper, and (if necessary) salt, and mix well to combine all the ingredients.
• Shape the mixture into 1/2 cup patties. Heat 2 tablespoons of oil in the pan used for cooking the bacon and onions, add the patties and cook for 2-3 minutes on each side or until golden brown.
• Serve as part of a "big breakfast" or with barbecued sausages.
• TIP: Chopped fresh herbs such as parsley or thyme can be added in step 2.

SAUERKRAUT MASHED POTATOES

Steps:

• In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.

SAUERKRAUT & POTATOES

Steps:

• Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
• Sprinkle over the onion and apple pepper and dot with butter. Add water.
• Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.

POTATO & SAUERKRAUT BAKE

Steps:

• Preheat oven to 400°F.
• Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while sitrring every now and then. Add salt and pepper to taste.
• Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer. I add just a bit of salt & pepper here too.
• Remove from heat and stir in the sauerkraut. Tranfer mixture to a greased or sprayed 9x13" casserole dish.
• Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small bit of salt and pepper every time I stir as well.
• Remove from oven and let cool for at least 10 minutes before serving.