Go Back
Print

Mini Reuben Bites in Hash Brown Potato Cups

Little shredded cups of cheesy hash browns form the base of these delicious bites which taste just like a Reuben sandwich but without the mess. 

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

For the hash brown potato cups:

  • 1 20 oz bag Simply Potatoes hash browns
  • ½ pound gruyere cheese shredded and divided
  • 2 eggs beaten
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ teaspoon nutmeg
  • 1 tablespoon flour
  • 1 grated onion squeezed dry in a towel

For the Thousand Island Dressing:

  • 1/3 cup Hellman’s mayonnaise
  • 2 tablespoons Heinz ketchup
  • 1 tablespoon Heinz pickle relish well-drained
  • ½ teaspoon sugar

For the Reuben filling

  • ¾ cup gruyere cheese reserved from the hash brown cups
  • ½ pound lean corned beef thinly sliced
  • 1/1/2 cups well-drained sauerkraut from a 16 ounce jar I uses Saverne Artisinal Kraut with craft beer
  • pinch allspice

Instructions

For the hash brown cups:

  1. Preheat oven to 375 degrees. Butter a mini muffin pan.
  2. Combine all ingredients in a large bowl, reserving ¾ cup gruyere cheese for the corned beef mixture.
  3. Firmly press about 11/2 tablespoons of hash brown potato mixture in each muffin cup.
  4. Bake the cups for 12 minutes until they are just starting to brown around the edges.
  5. While hash brown cups are baking, make the filling.

For the Thousand Island Dressing:

  1. Make the Thousand Island Dressing by combining all of the ingredients in a small bowl. Refrigerate.

For the Reuben filling:

  1. Combine the reserved ¾ cup gruyere cheese, corned beef, sauerkraut and allspice in the bowl of a food processor. Pulse 5-7 times until the mixture is just barely chopped. You do not want to puree it.
  2. Fold in ¼ cup plus 1 tablespoon of Thousand Island dressing.
  3. Refrigerate mixture for at least 1 hour until it firms up a bit.
  4. When ready to serve, evenly divide the corned beef mixture into each cup, mounding the tops slightly. I used a melon baller twice for each cup.
  5. Bake the Reuben cups in a 350 degree oven for 15 minutes until they are nicely browned. Serve hot with the remaining Thousand Island Dressing or brown mustard on the side.