Transylvanian Layered Potato with Sauerkraut | With Crispy Bacon

Wash the potatoes thoroughly and boil them in their skins in lightly salted water until almost tender (approx. 20-25 minutes). Drain, let cool slightly, then peel and slice into 0.5 cm thick rounds.

Dice the Cluj bacon into small cubes. Fry the bacon cubes in a pan with 1 tablespoon of lard until crisp, then remove the cracklings and set aside. Sauté the finely chopped yellow onion and crushed garlic in the remaining hot fat.

Remove the pan from the heat and stir in the sweet paprika and ground caraway. Add the squeezed sauerkraut (rinsed lightly if necessary), then sauté, tossing together for 8-10 minutes. Season with salt and freshly ground black pepper.