Ingredients
- 1 lb Lb. Small red potatoes
- 3 Carrots cut into 1⁄4” thick slices thick slices
- 1 Onion chopped
- 1 lb Hot dogs cut into 1” thick slices thick slices
- 1 can Sauerkraut 14.5oz
- 1/4 cup Undrained prepared horseradish
- 1 tbsp Chopped fresh parsley
Servings:
Units:
Instructions
- Pierce potatoes several times. Microwave potatoes on high until just tender, 5–6 minutes. When cool enough to handle, cut potatoes in half/reserve.
- In large nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add carrots and onion; cook, stirring often, until lightly browned. Add hot dogs, sauerkraut with liquid, 1⁄2 cup water, horseradish and 1⁄4 tsp. pepper. Bring to boil; reduce heat to medium-low. Cover; cook until carrots are tender, adding potatoes during last 5 minutes.
- If desired, sprinkle with 1 Tbsp. chopped fresh parsley.
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