Pastrami & Egg Sandwiches with hash browns

To ensure the hash brown patties are nice and crisp, wring as much liquid from the sauerkraut as possible. Excess moisture can cause them to be soggy.

Makes 2 servings

Total time: 30 minutes

COMBINE:

1 cup refrigerated shredded hash browns (such as Simply Potatoes)

2 Tbsp. sauerkraut,

drained well

2 Tbsp. chopped scallions 2 Tbsp. vegetable oil

4 oz. deli-sliced pastrami

or corned beef

WHISK:

1/4 cup sour cream

2 Tbsp. spicy brown mustard 1 tsp. prepared horseradish 1 tsp. fresh lemon juice

Salt and cayenne pepper to taste

SPREAD:

2 Tbsp. unsalted butter,

softened

2 pretzel buns, split

1/4 cup shredded aged Cheddar

(1 oz.)

2 tomato slices 2 sunny-side-up eggs

Preheat broiler to high with rack 6 inches from element. Line a small baking sheet with foil.

Combine hash browns, sauerkraut, and scallions; divide mixture in half, then shape each into a patty.

Fry patties in a cast-iron skillet in oil over medium-high heat until browned, 8 minutes. Flip patties; continue to cook until browned on second side, 6 minutes. Warm pastrami in skillet during last 3 minutes of cooking.

Whisk together sour cream, mustard, horseradish, and lemon juice; season with salt and cayenne.

Spread butter on cut sides of buns, place on prepared baking sheet, and broil just until beginning to brown, 1–2 minutes. Remove baking sheet from broiler; sprinkle cheese on cut sides of top buns.

Return buns to oven and broil until cheese melts, 1–2 minutes.

Assemble sandwiches by placing tomato slices on bottom buns, top with hash brown patties and pastrami. Dollop pastrami with sour cream sauce, then top with eggs and top buns.

Per serving: 888 cal; 55g total fat (22g sat); 297mg chol; 1072mg sodium; 68g carb (4g fiber, 7g total sugars); 32g protein