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Potato Rösti with Pastrami
Ingredients
  • 3 pounds large russet potatoes, peeled and spiralized or julienned (about 7 cups)
  • 1 ½ teaspoons kosher salt
  • ½ cup plus 1 teaspoon canola oil, divided
  • ¼ cup crème fraîche
  • 3 ounces thinly sliced best-quality pastrami (such as Brooklyn Cured)
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons fresh dill sprigs
  • 1 tablespoon whole-grain mustard
  • 2 long dill pickle slices, halved lengthwise
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