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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
I made this dish for Easter Brunch it was a big hit with the whole family. It was absolutely delicious!
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?