- 1 cup sauerkraut, drained
- 1 ½ cups frozen diced potatoes, thawed
- 3 green onions, sliced
- 1 cup shredded Swiss cheese, divided
- 1 cup deli pastrami, coarsely chopped (could substitute leftover corned beef)
- 6 large eggs
- 2 tablespoons dill pickle relish
- 1 tablespoon deli brown mustard
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- For garnish: Chopped fresh chives
- For serving: Toasted Pumpernickel or Marble Rye Bread
For the Russian Dressing (double if you like a lot of sauce)
- 1/3 cup light sour cream or yogurt
- 2 tablespoons mayo
- 2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1/2 –1 teaspoon sriracha or other hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ¼ teaspoon dry mustard
- ¼ teaspoon onion powder