Sauerkraut Potato Skillet
Servings: 6 servings
The perfect skillet bake for your family, Sauerkraut Potato Skillet mixes Silver Fleece Sauerkraut with onion, peppers, potatoes, and plant-based meatballs for a tasty and savory meal.
Ingredients:
- 1 (14 oz.) can Silver Fleece Sauerkraut, chopped and drained well, liquid reserved
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 Cup White Onion, chopped
- 1/2 Cup Green Bell Pepper, chopped
- 1/2 Cup Yellow Bell Pepper, chopped
- 4 Cups Red Potatoes, small diced
- 1/3 Cup Reserved Sauerkraut Liquid
- 8 Plant-Based "Meatballs", cooked
- 1/2 tsp. Sea Salt
- 1/4 tsp. White Pepper
- 1/8 tsp. Paprika
Instructions:
- Sear the drained Silver Fleece Sauerkraut in olive oil over high heat in a large skillet for 3-4 minutes or until the sauerkraut becomes golden brown.
- Add the peppers, onions, and potatoes to the pan and sauté briefly, for about 2 minutes. Stir in the reserved sauerkraut liquid, spices, and salt. Cover the skillet.
- Reduce the heat to medium and simmer for 5-7 minutes or until the potatoes are tender.
- Place the “meatballs” in the skillet and bring them to temperature.
- Serve.
Chef's Tip:
Substitute the plant-based “meatballs” for regular meatballs if desired.
