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 Eggland’s Best 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)

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 Eggland’s Best 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.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Russet Potatoes
IN THIS RECIPE
Lemons
IN THIS RECIPE
Beef Brisket
FEATURED
Rhubarb

Reviews

Rate or Review

Reviews (4 reviews)

NanaElaine | 03/10/2020
Great recipe...a delicious riff on corned beef hash and a Reuben.
BUT, please folks, do Not use canned sauerkraut.
There are very good refrigerated jarred and pouches of
sauerkraut available in most grocery stores that make a
world of difference in the taste of this dish and others using sauerkraut.
becky365 | 12/11/2019
Love this. I use a whole can of kraut because my family likes it. I also just use the storebought shredded hash browns. I make this when I have leftover pastrami from this recipe: https://www.finecooking.com/recipe/homemade-pastrami. My FIL has celiac, but this is one thing I can make while he’s here that he loves.
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Baked Eggs with Corned Beef and Sauerkraut Hash
Yield: 6 servings
Cuisine: Eastern European
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 Eggland’s Best 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)