Breakfast Reubens

Name: Breakfast Reubens
Ingredients: 1 teaspoon olive oil or 1 teaspoon vegetable oil; 2 large frozen hash browns (the oval or rectangular shaped ones); 34 cup naturally fermented sauerkraut, drained (we like Bubbie's brand) or 34 cup rinsed and drained regular sauerkraut; 4 tablespoons applesauce; 1 teaspoon butter, softened; 6 slices of good quality pastrami (thin slices); 13 cup of your favorite thousand island dressing (we make our own, see Thousand Island Dressing Our Way #114916); 12 cup finely-shredded swiss cheese

8 ingredients

8 steps

Ingredients

1 teaspoon olive oil or 1 teaspoon vegetable oil
2 large frozen hash browns (the oval or rectangular shaped ones)
34 cup naturally fermented sauerkraut, drained (we like Bubbie's brand) or 34 cup rinsed and drained regular sauerkraut
4 tablespoons applesauce
1 teaspoon butter, softened
6 slices of good quality pastrami (thin slices)
13 cup of your favorite thousand island dressing (we make our own, see Thousand Island Dressing Our Way #114916)
12 cup finely-shredded swiss cheese

Directions

1

Heat a non-stick skillet over medium high heat, and add the 1 teaspoon oil.
2

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.
3

Preheat oven to 400 degrees F; butter an 11x7x2-inch baking pan.
4

In a bowl, combine the sauerkraut and applesauce; set aside.
5

Place the hash brown patties in the greased baking pan and spread softened butter on each.
6

Layer each patty with: 3 slices pastrami, sauerkraut mixture, Thousand Island dressing, and Swiss cheese.
7

Bake at 400 degrees F for 15 to 20 minutes or until the patties are crisped to your liking.
8

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.