In a large skillet, heat vegetable oil over medium-high heat. Add the frozen hashbrowns to the skillet, spreading them into an even layer. Sprinkle salt and black pepper over the top. Cook for about 5-7 minutes until the bottom is golden brown and crispy.

Flip and Cook

Carefully flip the hashbrowns using a spatula. Cook for an additional 5-7 minutes, until the other side is also golden brown and crispy. Once done, remove from heat and set aside.

Assemble Reuben

Layer Ingredients

On top of the cooked hashbrowns, layer the shredded corned beef evenly, followed by the drained sauerkraut. Sprinkle the shredded Swiss cheese on top of the sauerkraut.

Add Thousand Island Dressing

Drizzle the Thousand Island dressing evenly over the cheese layer. Return the skillet to low heat, cover, and allow the cheese to melt for about 3-5 minutes.

Cook Eggs

Fry Eggs

In a separate small non-stick skillet, heat a little oil over medium heat. Crack the eggs gently into the skillet and cook for about 2-3 minutes until the whites are set but the yolks are still runny (over easy).

Serve

Plate the Dish

Once the cheese has melted, carefully transfer the hashbrown reuben to plates. Top each serving with an over-easy egg and sprinkle with chopped fresh parsley if desired.