Potato, Bacon and Sauerkraut Patties: A Culinary Comfort

The scent of frying bacon mingled with the tangy aroma of sauerkraut always brings me back to my grandmother’s kitchen. She wasn’t one for fancy meals, but her simple, hearty creations were pure comfort. One of her staples was a potato pancake, usually served with applesauce. This recipe for Potato, Bacon, and Sauerkraut Patties takes that basic idea and elevates it with the salty goodness of bacon and the wonderfully sour bite of sauerkraut – a delightful culinary adventure that makes a fantastic breakfast or side dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Servings: 6
• Yield: 6-8 patties
• Dietary Type: Not Gluten-Free

Ingredients

• 1 teaspoon oil
• 3 slices bacon, chopped
• 1 onion, finely minced
• 2 cups mashed potatoes
• ½ tablespoon sour cream (optional, adjust to taste for creaminess)
• 410g sauerkraut, well drained
• 1 egg, lightly beaten
• 1 teaspoon brown sugar, to taste
• 1 teaspoon caraway seed
• Freshly ground pepper, to taste
• Salt, to taste (adjust based on the saltiness of your potatoes and sauerkraut)
• 2 tablespoons oil, for cooking

Equipment Needed

• Large non-stick pan or skillet
• Medium-to-large mixing bowl
• Spatula or turner

Instructions

1. Heat 1 teaspoon of oil in a large, preferably non-stick, pan over medium heat. Add the chopped bacon and cook for about 1 minute, allowing the fat to render and the bacon to begin to crisp.
2. Add the finely minced onion to the pan with the bacon and cook for another minute, or until the onion is just beginning to soften and become translucent. Remove the pan from the heat and set aside; you’ll be using it later to cook the patties.
3. In a medium-to-large bowl, combine the 2 cups of mashed potato, the optional ½ tablespoon of sour cream (if your mashed potatoes need extra creaminess), the 410g of well-drained sauerkraut, the 1 lightly beaten egg, the cooked onion and bacon mixture, 1 teaspoon of brown sugar, 1 teaspoon of caraway seeds, and freshly ground black pepper, and salt to taste. Mix well to thoroughly combine all of the ingredients. Remember to taste and adjust the seasoning, especially the salt, depending on the salt content of your potatoes and sauerkraut.
4. Shape the mixture into patties, using about ½ cup of the mixture for each patty. Gently flatten them slightly.
5. Heat 2 tablespoons of oil in the same pan you used for cooking the bacon and onions over medium heat. Once the oil is hot, carefully add the patties to the pan, being careful not to overcrowd. You may need to cook them in batches.
6. Cook the patties for 2-3 minutes on each side, or until they are golden brown and heated through. The cooking time may vary slightly depending on the heat of your stove and the thickness of the patties.
7. Remove the cooked patties from the pan and place them on a plate lined with paper towels to drain any excess oil.

Expert Tips & Tricks

• Don’t skip draining the sauerkraut! This is crucial to prevent soggy patties. Squeeze it well or even pat it dry with paper towels.
• For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the patty mixture.
• If the mixture seems too wet, add a tablespoon or two of all-purpose flour or bread crumbs to help bind it together.
• Use cold mashed potatoes. Leftovers from dinner are perfect. Using warm potatoes will result in a stickier mixture that’s harder to form into patties.
• To keep the patties warm while you cook them in batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• For a crispier exterior, lightly dust the patties with flour before frying.

Serving & Storage Suggestions

Serve these Potato, Bacon and Sauerkraut Patties hot, straight from the pan. They are delicious as part of a hearty breakfast alongside eggs and toast, or as a side dish with grilled sausages or pork chops. They also pair well with a dollop of sour cream or a tangy mustard.

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry them gently until warmed through and crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. While not ideal, you can microwave them, but they will lose some of their crispness. Freezing is not recommended, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	193.7 kcal	N/A
Calories from Fat	106 g	55%
Total Fat	11.8 g	18%
Saturated Fat	2.9 g	14%
Cholesterol	44.4 mg	14%
Sodium	770 mg	32%
Total Carbohydrate	18.1 g	6%
Dietary Fiber	3.1 g	12%
Sugars	3.9 g	N/A
Protein	4.6 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon and add some finely diced mushrooms or bell peppers for added flavor and texture.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the patty mixture for a kick.
• Herby: Incorporate fresh herbs like parsley, chives, or dill for a brighter flavor profile.
• Cheesy: Stir in some shredded cheese, such as cheddar or Gruyere, for a richer and more decadent patty.
• Potato Swap: Sweet potatoes can be used instead of regular potatoes, adding a hint of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use instant mashed potatoes for this recipe?
A: Yes, you can use instant mashed potatoes. Prepare them according to the package directions, but slightly reduce the amount of liquid to ensure the potatoes are not too watery. Ensure they are cooled before mixing.

Q: How can I prevent the patties from falling apart?
A: Make sure the sauerkraut is well-drained and that the mashed potatoes are not too wet. Adding a tablespoon or two of flour or breadcrumbs to the mixture can also help bind the patties together.

Q: Can I bake these patties instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until golden brown.

Q: What kind of sauerkraut should I use?
A: Plain sauerkraut is best for this recipe, but you can experiment with different varieties, such as Bavarian sauerkraut or sauerkraut with caraway seeds. Just be sure to adjust the seasoning accordingly.

Q: Can I make these patties ahead of time?
A: Yes, you can prepare the patty mixture ahead of time and store it in the refrigerator for up to 24 hours. Form the patties just before cooking to prevent them from becoming soggy.

Final Thoughts

These Potato, Bacon, and Sauerkraut Patties are a testament to the magic of simple ingredients transformed into something truly satisfying. The combination of creamy potatoes, tangy sauerkraut, and smoky bacon is a flavor explosion that will tantalize your taste buds. Don’t be afraid to experiment with the variations and substitutions to create your own signature version. I encourage you to give this recipe a try and share your feedback! These patties are also fantastic paired with a crisp apple cider or a light beer.