Sauerkraut, potato and speck pan

30 min · 2 servings · 420 kcal

Theresa Aigner · @aignerkocht

Sauerkraut is mannitol and the line is seventy-five grams each, which is a normal helping rather than a punishment. If your kraut is fiercely sour, rinse it once and squeeze it out.

Ingredients

• sauerkraut — rinsed and squeezed if very sour150 g
• potato400 g
• speck120 g
• leek greens — green tops only60 g
• garlic infused olive oil1 tbsp
• caraway1 to taste
• bay leaf1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Boil the potatoes in their skins until just done, then cut them into thick slices.
2. Render the diced speck in the infused oil until the edges crisp. Lift half of it out to keep for the top.
3. Add the leek greens and the potato slices and let them take colour on both sides without stirring too much.
4. Fold in the sauerkraut, the caraway and a bay leaf and cook five minutes, just enough to warm it through; longer and it loses its snap.
5. Plenty of black pepper, the reserved speck over the top.

Per serving