Sauerkraut and Potato Skillet
Ingredients
-
⅓
cup
extra-virgin olive oil or vegetable oil
-
1
large
russet potato (about 1 lb.), scrubbed, cut into 1" pieces
-
to taste
Kosher salt
-
1
small
onion, finely chopped
-
2
cloves
garlic, finely chopped
-
1
Tbsp.
smoked paprika
-
½
tsp.
cayenne pepper
-
1
cup
coarsely chopped drained sauerkraut
-
brine from jar for serving
-
4
large
eggs
Instructions
- Heat oil in a medium skillet over medium-high heat.
- Add potato pieces, season with salt, and cook until golden brown, about 7–9 minutes.
- Turn the potato, add onion and garlic, season, and cook until potatoes are golden brown, about 5 minutes.
- Stir in smoked paprika and cayenne pepper, then add sauerkraut and mix.
- Create divots in the mixture and crack eggs into them.
- Cover and cook until egg whites are set but yolks are still jammy, about 5 minutes.
- Remove from heat and drizzle with sauerkraut brine before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
10g
Sodium
500mg
Cholesterol
200mg
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