Reuben Hash Recipe
American · Main course · 40 min total
A hearty skillet hash combining all the flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing—with crispy potatoes.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 4 cups frozen shredded hash browns, thawed
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 2 cups chopped cooked corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1/2 cup Thousand Island dressing
- 1 cup shredded Swiss cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- 1. In a large nonstick skillet over medium-high heat, melt butter with oil. Add hash browns in an even layer and cook without stirring for 5 minutes, until golden brown on bottom. Flip and cook another 5 minutes until crispy. Transfer to a plate.
- 2. In the same skillet, add onion and cook over medium heat until softened, about 3 minutes. Add corned beef and cook until heated through, about 2 minutes.
- 3. Stir in sauerkraut and Thousand Island dressing. Cook for 1 minute.
- 4. Return hash browns to the skillet and toss to combine. Spread mixture evenly. Sprinkle Swiss cheese on top. Cover and cook over low heat until cheese is melted, about 2 minutes.
- 5. Season with salt and pepper. Garnish with parsley if desired. Serve immediately.
Tips
- For extra crispiness, press hash browns firmly into skillet when cooking.
- Leftover corned beef from a deli or St. Patrick's Day works great.
- Substitute Russian dressing if Thousand Island is unavailable.
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