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
- 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
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