A very traditional recipe for potato and sauerkraut mash, but this version has added bacon, and pineapple. It's topped with breadcrumbs and cheese and baked until golden brown. Serve with smoked sausage.
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splash of milk
salt and pepper
knob of butter
250g bacon, sliced
1/2 tin pineapple cubes
1 smoked sausage
150g grated cheese
breadcrumbs for topping
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Method Prep:15min › Cook:40min › Ready in:55min
Boil potatoes in lightly salted water for 25 minutes, or until cooked through. Meanwhile, fry the bacon until crispy; drain and set aside.
Preheat oven to 200 degrees C / Gas 5.
Drain the potatoes and mash them with enough milk and a knob of butter to form a smooth puree. Season with salt and pepper. Stir in sauerkraut, cooked bacon and pineapple pieces.
Transfer to a baking dish and sprinkle a mixture of grated cheese and breadcrumbs over the top of the mash. Bake for about 15 minutes, or until golden brown on top.
Meanwhile, heat the sausage in a pot of hot (not boiling) water. Serve with the mash.