Hash Brown Reubens Recipe

5 1
Hash Brown Reubens Recipe
Hash Brown Reubens Recipe photo by Taste of Home
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Hash Brown Reubens Recipe

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5 1
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If you love Reubens, you'll enjoy this twist on the classic sandwich made with frozen hash brown patties. I came up with the recipe because a member of our family has a sensitivity to bread. Now I wouldn't think of making a Reuben any other way!—Alice Stanwix, Honeoye, New York
Recommended: 13x9 Potluck Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 frozen hash brown patties
  • 1 tablespoon butter, softened
  • 2 thick slices corned beef
  • 1/2 cup sauerkraut, rinsed and drained
  • 2 tablespoons brown sugar
  • 2 tablespoons sweetened cinnamon applesauce
  • 1/4 cup Thousand Island salad dressing
  • 1/2 cup finely shredded Swiss cheese

Directions

Place hash brown patties in a greased 11x7-in. baking pan. Spread each with butter; top with corned beef. In a bowl, combine the sauerkraut, brown sugar and applesauce; spoon over the corned beef.
Top with salad dressing and Swiss cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Yield: 2 servings.
Originally published as Hash Brown Reubens in Taste of Home October/November 2004

Nutritional Facts

1 each: 353 calories, 24g fat (10g saturated fat), 62mg cholesterol, 923mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 11g protein.

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  • 2 frozen hash brown patties
  • 1 tablespoon butter, softened
  • 2 thick slices corned beef
  • 1/2 cup sauerkraut, rinsed and drained
  • 2 tablespoons brown sugar
  • 2 tablespoons sweetened cinnamon applesauce
  • 1/4 cup Thousand Island salad dressing
  • 1/2 cup finely shredded Swiss cheese
  1. Place hash brown patties in a greased 11x7-in. baking pan. Spread each with butter; top with corned beef. In a bowl, combine the sauerkraut, brown sugar and applesauce; spoon over the corned beef.
  2. Top with salad dressing and Swiss cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Yield: 2 servings.
Originally published as Hash Brown Reubens in Taste of Home October/November 2004

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