Dutch-Style Potato Bake
It's actually of Dutch origin, not German (but it was the closest cuisine, so I selected it).
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5 cpotatoes, peeled and chopped
2 ctart apples, chopped (granny smith is good)
1 1/2 csauerkraut, rinsed and drained
3 Tbspcooking oil
2 tspdijon mustard
1/4 tspblack pepper
3 slicebacon, cooked crisp and crumbled
2 Tbspgreen onions, thinly sliced
How to Make Dutch-Style Potato Bake
- Toss together the potatoes, apples, sauerkraut, oil, mustard, salt and pepper. Transfer to a lightly greased 9x13-inch (23x33cm) baking dish.
- Bake at 400°F (205°C) for 1 hour, stirring occasionally, until potato and apple are tender and just starting to brown.
- Scatter crumbled bacon and sliced green onion on top. Serve hot.