Recipe by Julesong
We love reuben sandwiches (you can see how we make them from the recipe I posted for "Reubens Our Way"), but you know – you can make them for breakfast, too! Based on a recipe, tweaked to our own liking, from Taste of Home. Although I titled this for breakfast, it's good any time of day. :)
Top Review by Julie B's Hive
Can't begin to tell you how many times I've done this on Saturday mornings. Just wish the pic could convey just how tasty these are, even my husband (who hates sauerkraut) will eat this without complaining! I did use the frozen hash brown patties and will keep on doing these again and again and again...TFS!
- 1 teaspoon olive oil or 1 teaspoon vegetable oil
- 2 large frozen hash browns (the oval or rectangular shaped ones)
- 3⁄4 cup naturally fermented sauerkraut, drained (we like Bubbie's brand) or 3⁄4 cup rinsed and drained regular sauerkraut
- 4 tablespoons applesauce
- 1 teaspoon butter, softened
- 6 slices of good quality pastrami (thin slices)
- 1⁄3 cup of your favorite thousand island dressing (we make our own, see Thousand Island Dressing Our Way #114916)
- 1⁄2 cup finely-shredded swiss cheese
Directions See How It's Made
- Heat a non-stick skillet over medium high heat, and add the 1 teaspoon oil.
- Lightly brown the frozen hashbrowns, about 4 minutes per side; carefully remove from skillet (you don't want them to lose their shape) and set aside.
- Preheat oven to 400 degrees F; butter an 11x7x2-inch baking pan.
- In a bowl, combine the sauerkraut and applesauce; set aside.
- Place the hash brown patties in the greased baking pan and spread softened butter on each.
- Layer each patty with: 3 slices pastrami, sauerkraut mixture, Thousand Island dressing, and Swiss cheese.
- Bake at 400 degrees F for 15 to 20 minutes or until the patties are crisped to your liking.
- Note: you can skip the hashbrown pre-browning steps (in the skillet), if you like, but I like my hashbrowns very crispy and so prefer them pre-browned.