Sauerkraut dish (Dutch zuurkool stamppot)

Cook the potatoes with the salt about 30 minutes.

Drain the sauerkraut and rinse optional little if to sour.

Bring the sauerkraut to a boil with the juice from the can pineapple. Cut the bell pepper and pineapple in pieces and place on top of the sauerkraut. Cook covered 20 minutes.

Dice the streaky bacon and fry in own fat for about 10 minutes.

Make of the potatoes, milk, butter, nutmeg, salt and pork fat a not too thin, smooth mash.

Drain sauerkraut, pineapple and bell pepper and add it to the mash.

Add the bacon to the dish or give separate.

This dish tastes best if it is made a day in advance.

Try the Frysian version with banana.