2 Serves
46 Mins
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, then drain and set aside.
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Vitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
157 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
358 mg / 1,250 mgPotassium
1736 mg / 4,700 mgSodium
1543 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a separate saucepan, add the sauerkraut with its pickling liquid. Bring to a simmer over medium heat and cook for 15 minutes until heated through. Drain the excess liquid and keep warm.
Heat olive oil in a skillet over medium heat. Add the cubed smoked turkey ham and sauté until browned and crispy. Add the minced garlic during the final 2 minutes of cooking.
Arrange the boiled potatoes and sauerkraut on plates, then drizzle the hot garlic-infused olive oil and crispy ham over the top.
45
g15
g20
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