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1
Pierce the potatoes in a few places with a fork; microwave until slightly softened, about 4 minutes, then halve lengthwise.
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2
When cool enough to handle, grate the cut sides on the large holes of a box grater into a large bowl.
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3
Add the sauerkraut to the grated potatoes along with the herbs, eggs, three-quarters of the scallions, 1 teaspoon salt, and pepper to taste.
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4
Stir in 1 tablespoon flour, then form into four 1/2-inch-thick patties.
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5
Sprinkle the patties with the remaining 1 tablespoon flour.
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6
Heat the olive oil in a medium skillet over medium heat.
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7
Pierce the bratwurst all over with a fork, add to the pan and cook, turning, until golden brown, 5 minutes per side.
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8
Meanwhile, heat 1/3 inch olive oil in a large skillet over medium heat.
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9
Add the potato patties and cook until golden, 6 minutes per side.
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10
Drain on paper towels.
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11
Remove the bratwurst from the skillet and reduce the heat to medium low.
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12
Add 1/2 cup water and bring to a simmer, then add the mustard and sour cream and stir until hot.
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13
Cut the bratwurst into pieces and serve with the potato cakes, sauce and the remaining scallions.
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14
Per serving: Calories 637; Fat 48 g (Saturated 11 g); Cholesterol 201 mg; Sodium 2,785 mg; Carbohydrate 28 g; Fiber 5 g; Protein 25 g
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15
Photograph by Christopher Testani
