Sauerkraut and Potato Skillet. Golden skillet potatoes with onion and tangy sauerkraut folded in at the end. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Tang against golden potatoes
Sauerkraut gives a sharp contrast to browned potatoes and soft onion. Adding it late helps keep the skillet from becoming a wet braise.
The proposed side is meatless in its measured ingredients but no dietary label should be assigned until packaged kraut is checked.
Drain the kraut
A watery jar can undo crisp potato edges. Drain the measured one-and-a-half cups well; rinsing is not part of the base because it also reduces tang and salt.
Caraway is measured at one-half teaspoon for a clear but restrained flavor. Its absence changes the intended profile.
Ingredients for 4 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Yukon Gold potatoes, diced half-inch | 1 1/2 pounds | Scrub and dice evenly. |
| Yellow onion, diced | 1 medium onion | About one cup. |
| Neutral oil | 2 tablespoons | Skillet. |
| Water | 1/4 cup | Steam potatoes briefly. |
| Sauerkraut, drained | 1 1/2 cups | Drain but do not rinse in base. |
| Caraway seeds | 1/2 teaspoon | Warm with kraut. |
| Ground black pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Scrub and cut 1 1/2 lb potatoes into even half-inch cubes and dice one onion. Heat 2 tbsp oil in a heavy skillet over medium-high heat; add potatoes and onion in a loose layer.
- Cook about ten minutes, turning occasionally for golden edges. Add 1/4 cup water, cover five minutes to soften centers, then uncover and cook another eight to ten minutes until the pan is dry and potatoes crisp.
- Fold in 1 1/2 cups well-drained sauerkraut, 1/2 tsp caraway and 1/4 tsp pepper. Heat gently about four to five minutes until sauerkraut is hot. Taste before adding salt because the kraut may supply plenty.
- Divide into four side portions. Record potato tenderness, sauerkraut moisture and pan crowding in a kitchen test.
Steam, then dry the pan
Small potato cubes brown first, then a covered splash of water softens the centers. After uncovering, let all visible water evaporate before adding the sauerkraut.
If potatoes are hard when their surfaces are deep brown, lower heat and extend the covered stage rather than accepting undercooked pieces.
Warm without braising
The sauerkraut only needs a short finish. Stir enough to distribute it but avoid continuous stirring that breaks up potatoes.
Taste after warming; bottled sauerkraut can vary widely in salt. The recipe intentionally lists no additional salt pending a product-aware test.
Serve and keep
Offer four side portions alongside a separate protein or a vegetable plate. There is no sausage in the measured pan or its image.
Cool and refrigerate leftovers promptly. Crispness after reheating needs a trial, and heated kraut should not be marketed with unverified live-culture claims.
Skillet questions
Should I rinse sauerkraut?
Not in this base; drain it so the potato stays crisp.
Can I use large potato wedges?
The covered and browning times would change substantially.
Why no extra salt?
Jarred sauerkraut may already season the skillet.
Further reading and related Chefly recipes: Bon Appétit sauerkraut and potato skillet. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Sauerkraut and Potato Skillet. Category: Side Dishes. 4 side portions. Prep approximately 15 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 0 minutes; total approximately 45 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 1/2 pounds Yukon Gold potatoes, diced half-inch; 1 medium onion Yellow onion, diced; 2 tablespoons Neutral oil; 1/4 cup Water; 1 1/2 cups Sauerkraut, drained; 1/2 teaspoon Caraway seeds; 1/4 teaspoon Ground black pepper.
Instructions: Scrub and cut 1 1/2 lb potatoes into even half-inch cubes and dice one onion. Heat 2 tbsp oil in a heavy skillet over medium-high heat; add potatoes and onion in a loose layer. Cook about ten minutes, turning occasionally for golden edges. Add 1/4 cup water, cover five minutes to soften centers, then uncover and cook another eight to ten minutes until the pan is dry and potatoes crisp. Fold in 1 1/2 cups well-drained sauerkraut, 1/2 tsp caraway and 1/4 tsp pepper. Heat gently about four to five minutes until sauerkraut is hot. Taste before adding salt because the kraut may supply plenty. Divide into four side portions. Record potato tenderness, sauerkraut moisture and pan crowding in a kitchen test.
Allergens: Check sauerkraut brand for additives and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Sauerkraut and Potato Skillet
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Four side portions of browned potatoes and warmed sauerkraut.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, diced half-inch
- 1 medium onion Yellow onion, diced
- 2 tablespoons Neutral oil
- 1/4 cup Water
- 1 1/2 cups Sauerkraut, drained
- 1/2 teaspoon Caraway seeds
- 1/4 teaspoon Ground black pepper
Instructions
- Scrub and cut 1 1/2 lb potatoes into even half-inch cubes and dice one onion. Heat 2 tbsp oil in a heavy skillet over medium-high heat; add potatoes and onion in a loose layer.
- Cook about ten minutes, turning occasionally for golden edges. Add 1/4 cup water, cover five minutes to soften centers, then uncover and cook another eight to ten minutes until the pan is dry and potatoes crisp.
- Fold in 1 1/2 cups well-drained sauerkraut, 1/2 tsp caraway and 1/4 tsp pepper. Heat gently about four to five minutes until sauerkraut is hot. Taste before adding salt because the kraut may supply plenty.
- Divide into four side portions. Record potato tenderness, sauerkraut moisture and pan crowding in a kitchen test.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: half-inch potatoes and well-drained sauerkraut; moisture and pan size alter browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One quarter of skillet