Spicy Sauerkraut Potatoes

I love potatoes. I also love sauerkraut.

Eating cheaply while searching for employment has forced me to become more creative during meals. I don’t have the luxury of buying any ingredient I want, so I use what I’ve already got in the kitchen. To be completely honest, it’s sort of fun.

I wanted some potatoes for lunch, so I diced them up to fry. Then I remembered the half-can of sauerkraut left in my fridge. So I tossed them together, added a few spices, and was pretty surprised that they tasted as good as they did.

This picture fails on so many levels. It's actually quite a nice dish, but having to use a crappy cell phone camera doesn't do it any justice.

Spicy Sauerkraut Potatoes (serves 1, but possibly 2 as a side)

2 medium potatoes, diced
1 Tbs extra-virgin olive oil
1/2 cup vegetable broth
3/4 cup sauerkraut, drained
1 chipotle pepper in adobe sauce, chopped coarsely
1/2 tsp celery seed
1 tsp red pepper flakes
1/4 tsp liquid smoke

Dice the potatoes, with or without peeling them (I prefer to leave the peel on). Fry in the olive oil for a few minutes over medium-high heat. Pour the vegetable broth over them, and cook until the liquid is mostly absorbed. This will take about 10-15 minutes.

Add sauerkraut, the chopped pepper, liquid smoke, celery seeds, and red pepper flakes and stir. Heat through and serve.

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