Hungarian sauerkraut casserole

Ingredients for 4 servings:

• 600 g potato(s), waxy
• Salt
• 1 pepper(s), red (approx. 200 g)
• 1 bunch spring onions (approx. 150 g)
• 150 g salami, Hungarian
• 3 tbsp oil
• 2 jars of sauerkraut, barrel cabbage with peppers and onions (425 ml each)
• 250 g sour cream
• 4 eggs (size M)
• Paprika powder, hot
• pepper
• 150 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash, peel, and dice the potatoes, then pre-cook in boiling salted water for about 5 minutes. Place the potatoes in a sieve and drain. Trim, wash, and drain the peppers and spring onions. Dice the peppers and slice the spring onions. Cut the salami into pieces. Heat the oil in a pan. Sauté the salami, spring onions, and peppers. Add the sauerkraut, heat, and simmer for about 5 minutes, stirring occasionally. Beat the sour cream and eggs with the whisk of a hand mixer. Season with salt and paprika. Fold the potatoes into the sauerkraut, season with salt and pepper, and place half of the potatoes in a greased baking dish. Pour half of the sour cream and egg custard over the potatoes and top with the remaining sauerkraut. Crumble the feta cheese over the potatoes and pour over the remaining sour cream and egg custard. Bake in a preheated oven (electric oven: 175 °C/ fan oven: 150 °C/ gas mark 2) for 40-45 minutes and allow to set.