Hashbrown Reuben Recipe
Corned beef, Swiss cheese, sauerkraut, thousand island, topped with 2 over easy eggs
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Ingredients
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Hashbrown Base
Reuben Filling
Toppings
Method
Prepare Hashbrowns
- 1
Cook Hashbrowns
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.
- 2
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
- 3
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.
- 4
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
- 5
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
- 6
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.
