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Recipe

Baked Eggs with Corned Beef and Sauerkraut Hash

Scott Phillips

Servings: 6

In this Reuben-style dish, potatoes with gloriously crisp edges cradle just-set eggs. Serve with rye toast and Russian dressing for the full Reuben effect.

Ingredients

  • 1 Tbs. olive oil; more as needed
  • 2-1/4 lb. russet potatoes, peeled and grated
  • 1 Tbs. lemon juice
  • 12 oz. thick-sliced corned beef, cut into small dice
  • 4 oz. sauerkraut, drained and chopped (about 1/2 cup)
  • 2 Tbs. chopped dill
  • Kosher salt and freshly ground black pepper
  • 6 large eggs
  • 3 oz. coarsely grated semisoft Swiss or Dutch cheese, such as Jarlsberg, Kroon, or Edam
  • 1/2 cup purchased or homemade Russian dressing, for serving; more to taste
  • 6 slices rye bread, toasted (optional)

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 260
      Sodium (mg): 1080
      Carbohydrates (g): 66
      Fiber (g): 13
      Sugar (g): 13
      Protein (g): 28

Preparation

  • Position a rack in the center of the oven and heat to 450°F.
  • Generously oil a 9×13-inch baking dish.
  • In a large bowl, toss the potatoes with the lemon juice. Add the corned beef, sauerkraut, 1-1/2 Tbs. of the dill, 1/2 tsp. salt, and 1/2 tsp. pepper, and mix well. Transfer to the baking dish, drizzle with the oil, and bake until the top is golden and crisp, 35 to 45 minutes. Remove from the oven, and using a large spoon, make six evenly spaced depressions in the potato mixture.
  • Crack an egg into each depression. Scatter the cheese over the potatoes, avoiding the eggs. Continue baking until the egg whites are opaque, the yolks are almost set, and the cheese is melted, about 7 minutes. Remove from the oven, cover with foil, and let stand for 2 minutes. Remove the foil, and sprinkle with the remaining 1/2 Tbs. dill. Serve with the dressing and toast, if you like.

Reviews

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Reviews

  • User avater
    JackCat | 04/21/2017

    I made this dish for Easter Brunch it was a big hit with the whole family. It was absolutely delicious!

  • Jav1234 | 01/03/2017

    I made this for brunch on Christmas Day. Yum! Very easy and delicious! The entire family loved it! I think that this dish would also be a perfect "breakfast for dinner" candidate. A definite keeper.

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