Potato Loaf with Sauerkraut

For the potato loaf with sauerkraut, rinse the potatoes properly and cook in salted water on the stove until soft. Then peel them and bake them in a heated oven at 150 °C for about 15 minutes, then let them steam out.

Press the potatoes through a press and knead together with the other ingredients to form a dough. Roll out the dough with a pasta walker to about ½ cm thick and cut out triangles that are not too large. Put oil and butter in a hot frying pan and fry the triangles in it until golden brown.

For the sauerkraut, cream butter in a saucepan, sauté finely chopped onion in it. Drain the sauerkraut and add. Season with salt, sugar, peppercorns and bay leaf, cover with soup.

Reduce the temperature and slowly steam the sauerkraut until soft. If you like the sauerkraut more creamy, thicken it with some cornstarch.

Now remove the rind from the bacon and cut into cubes. Fry in hot fat and drain on kitchen roll.

Serve the baked potato loaf with sauerkraut and decorate with the bacon cubes.

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