Reuben Waffle Fries and Eggs

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 4 servings
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Russian Dressing:

1 cup sour cream

1/4 cup ketchup

3 tablespoons pickle relish

1 tablespoon prepared horseradish 

1 tablespoon Worcestershire sauce 

Salt and pepper

Waffle Fries and Eggs:

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


  1. Preheat the oven to 450 degrees F.
  2. For the Russian dressing: Mix the sour cream, ketchup, relish, horseradish, Worcestershire, salt and pepper in a small bowl.
  3. 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.
  4. Heat sauerkraut in small pot with cumin, caraway and mustard seed.
  5. 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.
  6. Cook eggs in nonstick skillet over medium heat in butter and cover pan to cook yolks to desired doneness.
  7. 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.