Reuben Tater Tot Recipes

REUBEN TATER TOT

Steps:

• You are going to need approximately 2 cups of finely diced or finely chopped corned beef.
• Well drain the 2 pounds of sauerkraut.
• Use a sharp knife or a food processor to finely chop the leftover corned beef. You are going to want 2 cups of chopped corned beef for this recipe.
• Make sure the potatoes are thawed and any extra moisture has drained away. If you have freshly cooked and shredded potatoes, be sure to squeeze out any extra moisture. You will have a crispier tot with less moisture from the potatoes.
• Combine the Corned beef, finely diced, frozen shredded hash brown potatoes, thawed, 1 1/2 Cup Swiss Cheese, shredded, 2 pounds Sauerkraut, well drained, 1 egg, 1/3 cup bread crumbs, 1 Tablespoon dried parsley, 1 teaspoon garlic powder in a large bowl making sure all the ingredients are combined.
• I am using a medium cookie scoop to portion out the tater tots. A small cookie scoop could be used if you wanted to make a mini version of these reuben tater tots.
• Form your tater tots by squeezing the reuben tot mixture into a firm cylinder.
• Line a baking sheet with a silicone baking mat.
• Heat oven to 425 F.
• Give each tater tot a drizzle of olive oil before you place them in the 425 oven. The oil will help make them crips.
• If you love extra crispy tater tots, like I do, fry them is 400 degree oil for about 20 seconds.

RAPID REUBEN CASSEROLE

Steps:

• Preheat oven to 450 degrees.
• Grease 13 x 9 pan I use cooking spray.
• place potatoes in baking pan.
• Season with salt and pepper.
• Bake for 15 minutes.
• Cover potatoes with corned beef.
• If using sliced corned beef overlap the slices.
• Spread Russian dressing over corned beef.
• Spoon sauerkraut over Russian dressing.
• Cover with swiss cheese slices.
• Bake at 450 degrees for 20 minutes.
• Serve with extra Russian dressing on the side.