Ingredients
One 22-ounce package waffle fries, such as Ore-Ida
Salt and pepper
About ¾ cup sour cream
⅓ cup ketchup
About ¼ cup pickle relish, such as Wickles
About 1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish, such as Gold's
1 ½ teaspoons caraway seeds
1 ½ teaspoons cumin seeds
1 teaspoon mustard seeds
1 pound sauerkraut, drained
½ cup chicken stock or bone broth
1 pound turkey pastrami or house roast turkey breast, sliced at deli, then chopped
2 cups shredded Swiss cheese or Swiss and white cheddar combined
Chopped dill and chives, to top
Mild or hot pickled jalapeno pepper rings, optional
Directions
Preheat oven to 450°F.
Line a baking sheet with foil or parchment paper and bake fries 25 minutes until crisp. Season with salt and pepper, shake pan midway and turn so potatoes crisp evenly.
In a bowl, combine sour cream, ketchup, relish, Worcestershire and horseradish.
In a small pot over medium heat, toast seeds, then add sauerkraut, reduce heat to low and keep warm.
In a cast-iron skillet over medium-high heat, warm stock, add chopped meat and remove to a plate. Wipe pan and return to low heat to keep warm.
When potatoes come out of the oven, turn on broiler to high.
Arrange potatoes in cast-iron skillet and top with meat, sauerkraut and cheeses. Broil to brown and bubble, top with sauce, herbs and jalapeno slices and serve from skillet immediately.