Skillet Braised Potatoes with Sauerkraut

Cooking method

1. Step 1:

   

   How do you braise potatoes with sauerkraut in a skillet? Gather everything on the list. If you're the type who ferments your own kraut, you're in luck — no trip to the store needed. The braising time depends on the potato variety you choose. Use any vegetable oil with a high smoke point. Vegetable, meat, or mushroom broth can stand in for the water.

2. Step 2:

   

   I bought my sauerkraut at the store and it turned out to be very sour, so I covered it with cold water and let it sit for 10 minutes. If your kraut isn't overly sour and tastes good as is, there's no need to soak it — just start cooking.

3. Step 3:

   

   Now grab the onion. Peel it, rinse it in cold water, and be sure to pat it dry with a paper towel — if you don't, it'll spatter all over the kitchen when it hits the hot oil.

4. Step 4:

   

   Pour the oil into the skillet and let it heat up well. To check if it's hot enough, dip in a spatula — if bubbles gather around it, you're ready to cook. Add the chopped onion and cook, stirring, over high heat for 2–3 minutes, until slightly translucent.

5. Step 5:

   

   If you soaked the sauerkraut, rinse it again and squeeze out the excess liquid. If you didn't, just squeeze it well to get rid of the brine. Add the kraut to the skillet with the onion and stir. Lower the heat and cook for 10–15 minutes so the shreds soften. About 10 minutes was enough for mine to keep a little crunch. Times are approximate — go by your own taste and equipment.

6. Step 6:

   

   Peel the potatoes and rinse them well under cold running water. Cut them into large slices, or however you like — the size determines the braising time.

7. Step 7:

   

   Put the cut potatoes into a separate deep skillet. Carefully pour in boiling water. You can use vegetable, mushroom, or meat broth instead of water if you like. Cover and, once it comes to a boil, braise over low heat for about 10 minutes.

8. Step 8:

   

   Add the sauerkraut on top of the potatoes. Season with ground black pepper. If you like turmeric, add a pinch to give the finished dish a brighter color. Cover and braise over medium heat for about 10 minutes.

9. Step 9:

   

   Stir. If all the liquid has cooked off but the potatoes aren't done yet, add a little more boiling water and braise until everything is tender. It took mine another 15 minutes for the potato pieces to soften.

10. Step 10:

    

    The braised potatoes with sauerkraut are ready.

11. Step 11:

    

    Enjoy!