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Sauerkraut and Potato Skillet

5.0

(3)

Sauerkraut and Potato Skillet in a black cast iron skillet placed on a white surface
Photograph by Isa Zapata, food styling Kendra Vaculin, prop styling by Jojo Li

This simple skillet recipe is the perfect dish to prepare when you come back from vacation (or a long day at work) to a bare pantry and a nearly empty fridge. It gets food on the table fast by relying on flavorful long-lasting staples that don’t wilt while you’re out of town. Sauerkraut (which keeps up to six months in the refrigerator) adds bright, funky freshness to golden brown potatoes and jammy eggs. And the whole meal comes together in about 30 minutes, start to finish.

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What you’ll need

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings

Ingredients

⅓ cup extra-virgin olive oil or vegetable oil
1 large russet potato (about 1 lb.), scrubbed, cut into 1" pieces
Kosher salt
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 Tbsp. smoked paprika
½ tsp. cayenne pepper
1 cup coarsely chopped drained sauerkraut, plus brine from jar for serving
4 large eggs

Preparation

  1. Step 1

    Heat ⅓ cup extra-virgin olive oil or vegetable oil in a medium skillet over medium-high. Arrange 1 large russet potato (about 1 lb.), scrubbed, cut into 1" pieces, in a single layer, season with kosher salt, and cook, undisturbed, until golden brown underneath, 7–9 minutes. Turn potato over, scraping up any browned bits.

    Step 2

    Scatter 1 small onion, finely chopped, and 2 garlic cloves, finely chopped, over potato and season with salt. Cook, undisturbed (there should be enough room for everything to have contact with the pan but stir if needed), until potato is golden brown underneath, about 5 minutes.

    Step 3

    Mix in 1 Tbsp. smoked paprika and ½ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1 cup coarsely chopped drained sauerkraut and toss to combine. Reduce heat to low and create four 2"-wide divots in mixture with a spoon. Working one at a time, crack 4 large eggs into divots. Cover and cook until whites of eggs are set but yolks are still jammy, about 5 minutes.

    Step 4

    Remove skillet from heat and drizzle a little sauerkraut brine over to serve.

TagsDinnerMainOne-Pot MealsEasyQuick30 Minutes or LessWeeknight MealsEggRusset PotatoPotatoRoot VegetableVegetablePaprikaHerbs & SpicesDairy FreeGluten FreeNut FreeVegetarianBon Appétit

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