• 10
    Minutes
    Prep Time
  • 15
    Minutes
    Cook Time
  • 8
    Servings

Nutritional Information

Per Serving: 340 calories, 14g fat (6g sat. fat), 45mg cholesterol, 38g carbohydrate, 1300mg sodium, 0g fiber, 17g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Open Faced Hashbrown Reuben

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
  • 1 can (14.5 oz.) sauerkraut, drained
  • 1/2 pound deli-style corned beef, cut into thin strips
  • 1 cup reduced-fat thousand island salad dressing
  • 3 tablespoons chopped parsley
  • 8 slices dark rye bread
  • 8 slices Swiss cheese
  • Cooking spray
  • Pickles for garnish

INSTRUCTIONS

  1. Heat oven to 375°F. Line a baking sheet with foil and lightly coat with cooking spray.
  2. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  3. Combine hashbrowns, sauerkraut, corned beef, dressing and parsley in a large bowl.
  4. Place bread on prepared baking sheet. Spoon about 3/4 cup hashbrowns mixture onto each slice of bread. Top with a slice of cheese.
  5. Bake until cheese is bubbly and golden brown, about 15 minutes. Serve with pickles.

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