Potato Sauerkraut Skillet with Kassler

Ingredients

• 500 g Kassler (boneless cutlets)
• 600 g firm-cooking potatoes
• 1 onion
• 20 g butter
• 285 g sauerkraut
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• 2 tbsp chive rolls
• 4 tbsp crème fraîche (30% fat)

Instructions

1. 1.

   Cut the Kassler into bite-sized cubes. Peel, wash, and cut the potatoes into wedges; boil in plenty of salted water for 15 minutes, then drain and set aside.

2. 2.

   Peel the onion and slice it thinly. Heat butter in a pan and brown the potato wedges over low heat, turning occasionally for about 10 minutes until golden. Add onions, Kassler cubes, and sauerkraut; sauté briefly, deglaze with vinegar and 1 tbsp water, then simmer on high heat while stirring for 5 minutes to reduce slightly.

3. 3.

   Season the skillet with salt and pepper, sprinkle chive rolls over it, and serve topped with a dollop of crème fraîche.