REUBEN WAFFLE FRIES AND EGGS

Reuben Waffle Fries and Eggs image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

Previous Next

1 cup sour cream
1/4 cup ketchup
3 tablespoons pickle relish
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
Salt and pepper
1 package waffle fries, preferred brand Ore Ida
Salt and pepper (optionally I add a sprinkle of granulated garlic and onion, dried parsley)
1 pound sauerkraut, drained
1/2 teaspoon each cumin, caraway and mustard seeds
2 tablespoons unsalted butter, plus a thin pat each for eggs
1 onion, chopped
1 pound pastrami, chopped
A splash of brandy or sherry or stock
4 large eggs
1 cup each shredded Swiss and white sharp Cheddar cheeses
1/2 cup combined chopped dill, parsley and chives

Steps:

Preheat the oven to 450 degrees F.
For the Russian dressing: Mix the sour cream, ketchup, relish, horseradish, Worcestershire, salt and pepper in a small bowl.
For the fries and eggs: Bake waffle fries on a parchment-lined-baking sheet to very crisp, 25 minutes. Season. Arrange fries in a cast-iron skillet.
Heat sauerkraut in small pot with cumin, caraway and mustard seed.
In a medium nonstick skillet, melt 2 tablespoons butter over medium heat. Add onions and cook to soften, 5 minutes. Add 1/2 cup water and raise heat. Let it absorb, reduce heat and add the pastrami; combine. Crisp meat at edges a couple of minutes then add brandy or sherry or stock.
Cook eggs in nonstick skillet over medium heat in butter and cover pan to cook yolks to desired doneness.
Top potatoes with meat, sauerkraut and cheese. Broil to brown cheese and bubble. Top with dressing and herbs. Arrange eggs on top and serve from skillet.