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Reuben hash with carrot & radish slaw

Reuben hash with carrot & radish slaw

By Chiara Vitale
15’ Prep time
30’ Cook time
45’ Total time
893 Calories
2 Serving

Summary

Time saving ingredients like ready sliced potatoes and 14 hour slow cooked salt beef make light work of this new york deli inspired dinner.
Chiara Vitale 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Empty the beef and liquor into a small ovenproof dish and cover with foil. Cook for 5 minutes, then spread the potatoes in an even layer on a baking tray and cook on the same shelf as the beef for 20 minutes, turning the potatoes halfway through.
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Step 2

Finely slice the radishes and coarsely grate the carrot, then tip into a bowl with the mustard tartare from the beef and toss to coat the vegetables.
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Step 3

Once cooked, remove the foil from the beef and drain off the liquor. Using 2 forks, shred the meat and cover with the foil to keep warm. Sprinkle the cheese over the potatoes and return to the oven for 2-3 minutes until melted.
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Step 4

Divide the cheesy potatoes between plates and top with the sauerkraut, carrot and radish slaw and salt beef, then scatter with the chives.

Ingredient

  • Chives
    Chives
    20 grams
  • Carrot
    Carrot
    1
  • French breakfast radishes
    French breakfast radishes
    150 grams
  • Sauerkraut
    Sauerkraut
    150 grams
  • Waitrose crispy potato slices
    Waitrose crispy potato slices
    400 grams
  • Grated swiss gruyère
    Grated swiss gruyère
    40 grams
  • Slow cooked salt beef brisket
    Slow cooked salt beef brisket
    440 grams

Nutrition Facts

View nutrition facts
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