Breakfast / Brunch
Pastrami & Egg Sandwiches with hash browns
Whether you allot time for a cooked breakfast during the week, or wait for the weekend to indulge, one of these sandwiches is bound to be a hit. This Pastrami & Egg Sandwich was inspired by the deli, but with hash browns and a pretzel bun kicking it up several notches, it's a true treat that'll fill you up body and soul.
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.
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.
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.
% Daily Value*
Total Fat 55g 84%
Saturated Fat 22g 110%
Cholesterol 297mg 99%
Sodium 1072mg 44%
Carbs 68g 22%
*Percent Daily Values are based on a 2,000 calorie diet.