Potato Flatbreads with Sauerkraut and Cracklings

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥔✨

Cut the potatoes. Peel the potatoes and cut them into smaller pieces (ideally you can cook them in their skins, but this quicker version is more practical).

Cook the potatoes. Cook the potatoes in salted water over medium heat for about 15 minutes until tender; if cooking them whole, allow about 30 minutes.

Cut the bacon. Cut the bacon into small dice.

Fry the bacon. Fry the bacon in a pan over medium heat for about 5 minutes until golden and crisp, and reserve the drippings for brushing the lokse.

Add the sauerkraut. Add the sauerkraut and sugar, stir, and simmer over low heat for about 5 minutes so it softens and the flavors meld.

Prepare the dough. Press the hot potatoes through a potato ricer or mash them and mix with the flour into a smooth dough.

Shape the lokse. Shape the dough into small flat cakes.

Cook the lokse. Cook the flat cakes in a pan over medium heat until golden, about 1-2 minutes on each side.

Melt the lard. Warm the bacon drippings and brush the finished lokse with them.

Serve with sauerkraut and sour cream. Serve the lokse with sauerkraut and sour cream 🍽️✨