Sauerkraut mash with pineapple
by Tavolino
A hearty winter mash of sauerkraut, combined with the sweet taste of pineapple and raisins, topped with crispy fried bacon bits.
Ingredients
- Potatoes 1 kg
- Plain sauerkraut 500 g
- Raisins 40 g
- Bacon bits 250 g
- Canned pineapple slices + juice 425 g
- Pepper to taste
- Salt to taste
Preparation
- 1
Peel the potatoes and boil them in a pan of water for 20 minutes until tender.
- 2
Simmer the sauerkraut with the liquid from the bag and a splash of water in a separate pan for 20 minutes.
- 3
Fry the bacon bits in a frying pan until crispy and then drain on paper towels.
- 4
Remove the pineapple slices from the can and cut into small pieces.
- 5
Drain the potatoes and mash until smooth with a potato masher.
- 6
Season the mash with pepper and salt.
- 7
Fold the cooked sauerkraut, including a little of the cooking liquid, into the mashed potatoes.
- 8
Mix the pineapple pieces and raisins into the mash.
- 9
Serve the dish with the crispy bacon bits on top.