Here’s an Oktoberfest/Bavarian flavored skillet meal. It’s quick to make thanks to the canned diced potatoes. Do your best to find Bavarian style sauerkraut. It’s less acidic tasting than regular canned sauerkraut and possesses a great mild flavor. It’s my preferred kind of canned sauerkraut and more like my home-fermented kraut.
BAVARIAN SPAM SKILLET (Pantry Cooking II)
1 to 2 tablespoons vegetable oil
2 cans (14-1/4 ounces each) diced potatoes, rinsed and drained
Salt and pepper
1 can (12 ounces) low sodium Spam, cubed the same size as the potatoes
1 can (15 ounces) Bavarian style sauerkraut, well drained
Heat oil in a large skillet over medium to medium-high heat. Add potatoes; salt and pepper to taste. Cook potatoes, stirring occasionally, until lightly browned on most sides. Add Spam. Cook, stirring occasionally, until nicely browned on most sides. Add sauerkraut and heat through, stirring occasionally. Serves 4 to 6.
