Crispy Skillet Potatoes with Vegan Bratwurst and Sauerkraut

A quick and satisfying German-inspired skillet meal featuring golden pan-fried potatoes, savory vegan bratwurst, and tangy sauerkraut, all in under 30 minutes.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: German
• Difficulty: Easy
• Cost: $2.67/serving

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Egg-Free
• Nut-Free
• Pescatarian
• High-Fiber
• High-Protein

Tags

• sauté
• stir-fry
• savory
• comfort food
• quick
• budget-friendly

Ingredients

• 2 pound small red potatoes
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 4 vegan bratwursts (sliced into 1/2-inch rounds)
• 1 teaspoon caraway seeds
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 15 ounce sauerkraut (drained)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Place the cubed small red potatoes in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high for 5-7 minutes, until slightly tender. Drain well.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook for 3 minutes until softened.
3. Add the sliced vegan bratwurst to the skillet and cook for 3-4 minutes, turning occasionally, until browned.
4. Stir in the pre-cooked small red potatoes, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 5-7 minutes until the potatoes are golden and crispy.
5. Fold in the drained sauerkraut and cook for 2 more minutes, until heated through. Garnish with chopped fresh parsley, if desired, and serve immediately.

Notes

Microwaving the potatoes beforehand significantly speeds up cooking time. Adjust salt according to the saltiness of your sauerkraut.

Nutrition (per serving)

• Calories: 480
• Protein: 22.5 g
• Carbohydrates: 50.3 g
• Fat: 21.1 g
• Fiber: 8.7 g
• Sodium: 1280 mg
• Saturated Fat: 2.5 g
• Sugar: 5.1 g