Sauerkraut Pie Uses Leftover Mashed Potatoes
Transform your leftovers into a true culinary masterpiece with this Sauerkraut Pie recipe, a hearty and flavorful dish that cleverly repurposes mashed potatoes. Nestled in a flaky pie crust and featuring a bold combination of tangy sauerkraut, creamy mashed potatoes, and melty Swiss cheese, this recipe creates a rustic, comforting meal with Eastern European flair. Subtle notes of Dijon mustard and caraway seeds elevate the flavor, while sautéed onions add a touch of sweetness to balance the tang. Perfect for a quick weeknight dinner or a creative brunch idea, this easy-to-make pie boasts just 20 minutes of prep time and turns pantry staples into a crowd-pleasing dish. Whether you’re tackling food waste or simply craving something unique, this sauerkraut and mashed potato pie is a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups leftover mashed potatoes
- 1.5 cups sauerkraut
- 2 eggs
- 1 cup shredded Swiss cheese
- 1 small onion, finely diced
- 1 tablespoon butter
- 1 pie crust (store-bought or homemade)
- 1 tablespoon dijon mustard
- 1 teaspoon caraway seeds (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish and set aside.
In a skillet, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, mix the sauerkraut, sautéed onions, shredded Swiss cheese, caraway seeds (if using), salt, and pepper until well combined.
Spread the Dijon mustard evenly over the bottom of the pie crust.
Layer the sauerkraut mixture evenly into the pie crust, smoothing it out with a spoon.
In another bowl, whisk the eggs until beaten. Add the mashed potatoes to the eggs and stir until fully incorporated.
Spread the mashed potato mixture over the sauerkraut mixture, creating a smooth, even layer.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is heated through.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
