Sauerkraut and Potatoes (or Pasta)

By Alyssa McFarland

olive oil

1/2 can sauerkraut (without sugar)

2 large potatoes

tumeric

pepper

garlic

salt

Cut the potatoes into 1/2" cubes. Fry them in a little oil for about 5 minutes. Then add the garlic salt and pepper "to taste". Add turmeric and stir and keeping adding turmeric until it "looks right" (probably about 1-2 Tbsp.). Add more oil if needed to keep it from sticking. Cook the potatoes, stirring, until they are done. Turn off the heat, and then add the sauerkraut. Much noise will be heard as the juicy sauerkraut hits the hot pan. Don't be scared. Just think about the tangy sauerkraut juice penetrating the potatoes. Stir it around some more. It's done!

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WHAT TO DO WITH THE OTHER HALF CAN OF SAUERKRAUT:

PASTA AND SAUERKRAUT (an alternative to pasta and tomato sauce):

Cook pasta until it is done, while heating the sauerkraut in a different pan. Drain the pasta, and put it on a plate. Dump the sauerkraut on top. Pour some olive oil over it, and if you like, a little horseradish on the side. Better than it sounds!