Deconstructed Reuben Hash

HELLO!

This is my first blog post in 234059 months, I know. I can’t believe we’ve been living in St. Augustine for a little over a month already! We’ve been spending our time getting settled in our new place, exploring the town, and scoping out the best places to eat of course. I just got a brand new Sony A7ii camera so I’m so excited to get out of this creative rut I’ve been in (basically 2020 summed up). I’m working on some fun Florida content, but for now I’m throwing myself fully into Fall and ALL the cozy recipes. Sadly Oktoberfest this year was cancelled in Germany due to the coronavirus pandemic, but there’s no reason we can’t celebrate at home right?! So I’m kicking off Fall with this deconstructed reuben hash!

I had the best reuben of all time at Katz deli in New York when we were there for NYE this past year! I chose to have it with their house pastrami, but often times Reubens are with corned beef! Either way, they are a superior sandwich and I’m up for any excuse to have it for breakfast, lunch, or dinner. These reuben sliders are a frequent visitor for football season as well!

So what makes a reuben?

• corned beef or pastrami
• sauerkraut
• Swiss cheese
• thousand island or Russian dressing (thousand island has pickles and Russian dressing is a little spicier)
• rye bread

So for this hash, I left out the rye bread, but it would be so good to toast some rye cubes and toss them in  with the hash!

Deconstructed Reuben Hash

All the components of your favorite sandwich made into a breakfast hash!

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Ingredients

  

• 2-3 pounds corned beef brisket
• beef stock I use better than bouillon beef concetrate
• 3 sweet potatoes, peeled and cubed
• sauerkraut
• cubed rye bread optional
• swiss cheese, grated

For the Thousand Island Dressing

• 1/2 cup mayo you can use either 1 full cup of mayo or greek yogurt, but I like doing half and half
• 1/2 cup greek yogurt
• 3 tbs Ketchup
• 1/4 cup chopped onion
• 2 tbs sweet pickle relish
• 1-2 teaspoon lemon juice
• 1/2 teaspoon sweet paprika
• big pinch of salt

Instructions

 

Corned Beef (takes up to 3 hours)

• We typically make the corned beef the day before, but if you have a leisurely morning you can do it the same day! Our corned beef comes in 3lbs at the grocery store, but a good rule of thumb is to boil it one hour per pound. First, sear the roast on all sides (one side should have more fat, so sear that side first) and then cover with water or beef stock and bring to a boil. If using Better than Bouillon beef concentrate like we do, cover roast with water and then add in a heaping spoonful of the stock.

To make the hash

• preheat over to 400. Peel and cut your sweet potatoes into cubes. Add to sheet pan, drizzle with a little olive oil and salt a pepper. Roast, tossing occasionally until tender and golden brown. 30 minutes or so.
• If you cooked your corned beef the same day, let it cool slightly and slice thinly. Do the same if it's been chilling in the fridge over night.
• Heat a little oil in a cast iron skillet or bigger pan over medium heat. Toss in thinly sliced brisket and let sear, breaking up into smaller pieces with your spatula as it cooks.
• meanwhile in a seperate skillet, fry up 4 eggs (I usually do 2 per-person)
• Mix all the ingredients for the the thousand island dressing.
• Once your corned beef has crisped up a little, turn off the heat and fold in your roasted cubed sweet potato and rye cubes if using. Scatter with sauerkraut, sprinkle with grated swiss cheese, top with fried eggs and drizzle with thousand island dressing.