Light sauerkraut pan

Name: Light sauerkraut pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g small, waxy potatoes; 1 red and green pepper; 2 TABLESPOONS Oil; 1 can(s) (580 ml) Wine sauerkraut; 3 packages (50 g each) Ham Nuggetz; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g small, waxy potatoes
1 red and green pepper
2 TABLESPOONS Oil
1 can(s) (580 ml) Wine sauerkraut
3 packages (50 g each) Ham Nuggetz
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Marjoram

Directions

1
Wash the potatoes and boil in water for about 20 minutes. In the meantime, quarter the peppers, remove the seeds, wash and cut into fine cubes. Drain potatoes, rinse with cold water and peel.
2
Cut the potatoes in half if necessary. Heat the oil in a large pan. Fry the potatoes until crispy all around. Drain the sauerkraut and let it drip off a little. Add ham, paprika and sauerkraut and fry briefly.
3
Deglaze with vegetable stock and braise for about 10 minutes. Season with salt, pepper and 1 pinch of sugar. Meanwhile wash the marjoram and shake dry. Pluck the leaves, except for a few for garnishing, from the stalks and chop finely.
4
Add marjoram just before serving and fold in.