| | Directions | | Preheat oven to 375°. In a large bowl combine sauerkraut, potatoes, bacon and caraway seeds. Season with salt and pepper. In a bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the combined mixture into the pie shell then transfer to a baking pan. Bake until the filling has set and is golden around the edge, about 35 minutes. Serve warm. |
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| Ingredients | | - |  | 1 cup sauerkraut squeezed dry |
| - | | 2 baking potatoes (1 lb peeled, grated and squeezed dry |
| - | | 8 slices bacon, cooked and crumbled |
| - | | 2 teaspoons caraway seeds |
| - | | salt & pepper |
| - | | 4 eggs |
| - | | 1 cup heavy whipping cream |
| - | | 1 frozen pie shell (9 inch ) |
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