115g (or heaped half cup) saukerkraut with most of the liquid squeezed out.
1 small onion (chopped)
2 tsp vegatable oil (or peanut oil)
½ tsp smoked paprika.
½ tsp caraway seeds.
1/8 tsp salt.
Firstly, cook the potatoes and leave to cool. Cut into ½ to 1 inch pieces.
Heat some oil in a wok or frying pan on medium high. Toss the onion in the oil and braise till transparent before throwing in the potatoes. Fry for 5 minutes and stir frequently so every side is cooked evenly.
Once cooked, turn down the heat to medium and throw in the salt and spices. Once the potatoes are coated with paprika and are a reddish colour, add in the sauerkraut. Stir once more until the sauerkraut is coated too, season with black pepper and more salt before cooking for another 2-3 minutes.