The main content
Rachel Hash and Fried Eggs

Rachel Hash and Fried Eggs


  • 3/4 cup sour cream

  • 1/3 cup ketchup

  • 3 tablespoons pickle relish

  • Salt and pepper

  • 1 tablespoon canola oil, plus more for cooking eggs

  • 2 tablespoons butter

  • 1 1/4 pounds thin-skinned potatoes, such as Yukon Gold, chopped into 1/2-inch cubes

  • 1 teaspoon caraway seeds

  • 1 small onion, chopped

  • 1 pound 1/2-inch-thick slices smoked turkey, chopped

  • 1 pound sauerkraut, rinsed and drained

  • 1 1/2 cups shredded Gruyère cheese

  • 4-8 eggs


In a medium size bowl, mix the sour cream, ketchup and relish to make a dressing. Season the Russian dressing with salt and pepper.

In a heavy skillet, heat 1 tablespoon oil over medium-high. Melt the butter in the oil, then add the potatoes and cook until browned, 8-10 minutes. Sprinkle with the caraway seeds; season. Add the onion; stir for 2-3 minutes. Add the turkey and cook until lightly browned at the edges, 2-3 minutes more. Stir in the sauerkraut; cook to heat through. Sprinkle with the Gruyère , then tent with foil to melt the cheese.

In a large nonstick skillet, heat a little oil over medium. Add the eggs (1 or 2 per person) and cook, flipping once, to desired doneness, 3-7 minutes.

Divide the hash among plates. Drizzle with the Russian dressing; top with the eggs.