Ruben tater tots have all the flavors of a classic Ruben sandwich in tater tot form. Follow easy steps to make your own tater tots. After St. Patrick's Day there is leftover corned beef. This is an easy recipe to use up leftover corned beef.
If you would like to make your own corned beef you need to make my sous vide corned beef recipe.
This recipe makes a LOT of tater tots, upwards of 60 tots. This would be a wonderful recipe for Super Bowl parties, summer picnics or large gatherings. Feel free to cut this recipe in half for a smaller event or dinner.
Ingredients:
- Corned beef, finely diced
- hash brown potatoes, thawed
- Swiss Cheese, shredded
- Sauerkraut, well-drained
- Egg
- bread crumbs
- Parsley
- Garlic powder
- Oil for frying
- 1000 island dressing, for dipping
Ingredient Notes:
Leftover Corned Beef
After St. Patrick's day there is usually leftover corned beef. Do you make your own corned beef? Check out my recipe for Sous Vide Corned Beef. You are going to need approximately 2 cups of finely diced or finely chopped corned beef. If you have any smoked corned beef, that would be amazing!
Drained Sauerkraut
Well drain the 2 pounds of sauerkraut. The excess moisture is not needed in this recipe. Some people will drink the juice for gut.
I used a fine-mesh strainer over a bowl. The draining took about an hour so I was sure it was well-drained.
Chopped Corned Beef
Use a sharp knife or a food processor to finely chop the leftover corned beef. You are going to want 2 cups of chopped corned beef for this recipe.
Frozen Hash Browns
I did a little 'cheat' and bought a 32 ounce bag of shredded hash brown potatoes. These do not have the added peppers, onions or other seasonings. If you like them with the extras in them, you are welcome to give them a try. Also if you have leftover mashed potatoes or want to cook and shred your own potatoes, that is an option too.
Make sure the potatoes are thawed and any extra moisture has drained away. If you have freshly cooked and shredded potatoes, be sure to squeeze out any extra moisture. You will have a crispier tot with less moisture from the potatoes.
Swiss Cheese
I am using the classic Reuben sandwich ingredient of swiss cheese but you are welcome to use what you like. I used a bag of pre shredded swiss cheese but you are welcome to shred your own.
in a bowl making sure all the ingredients are combined.
Tater Tot Portion
I am using a medium cookie scoop to portion out the tater tots. A small cookie scoop could be used if you wanted to make a mini version of these reuben tater tots.
Hand Formed Tater Tots
Form your tater tots by squeezing the reuben tot mixture into a firm cylinder. It take a bit of pressure and bit of patience but when you are hand crafting great food, it take time and love.
More Snack and Party Recipes:
- Deep Fried Dill Pickles
- Croque-Monsieur Egg Roll
- Homemade Seasoned Ranch Cheese Crackers
- Mexican Corn Dip Recipe
Baking Tater Tots
Line a baking sheet with a silicone baking mat.
Heat oven to 425 F.
Lay the tater tots in rows with a bit of space between them. They will not spread like cookies so there is not need to large spacing.
Crips Tater Tots
Give each tater tot a drizzle of olive oil before you place them in the 425 oven. The oil will help make them crips.
Fresh out of the oven!
See how crispy!?
Freezer Tater Tots
If you are prepping ahead, cool the tots and freeze them on a sheet pan and then store in an air tight bag or container.
Pop into a 425 oven for 15 minutes at a later date to heat up.
Extra Crispy Tater Tots
If you love extra crispy tater tots, like I do, fry them is 400 degree oil for about 20 seconds.
Tater Tot Mistakes
It IS important to pre-bake this recipe of home made tater tots before frying them to a crisp. This is what happened when I tried to fry a tot with out pre baking. Not very tot like.
Corned Beef Tater Tots
Here you go! Crispy, delicious reuben tater tots have all the delicious flavors of your favorite reuben sandwich, in a tasty tot.
Homemade Tater Tots
Serve your tots with 1000 island dressing. I am using bottled dressing but you are welcome to make your own.
Ingredients
- 2 Cups Corned beef finely diced
- 1 bag frozen shredded hash brown potatoes thawed
- 1 ½ Cup Swiss Cheese shredded
- 2 pounds Sauerkraut well drained
- 1 Egg
- ⅓ Cup bread crumbs
- 1 Tablespoon dried parsley
- 1 Teaspoon Garlic Powder
- Oil for frying
- 1000 island dressing for dipping
Instructions
- You are going to need approximately 2 cups of finely diced or finely chopped corned beef.
- Well drain the 2 pounds of sauerkraut.
- Use a sharp knife or a food processor to finely chop the leftover corned beef. You are going to want 2 cups of chopped corned beef for this recipe.
- Make sure the potatoes are thawed and any extra moisture has drained away. If you have freshly cooked and shredded potatoes, be sure to squeeze out any extra moisture. You will have a crispier tot with less moisture from the potatoes.
- Combine the Corned beef, finely diced, frozen shredded hash brown potatoes, thawed, 1 ½ Cup Swiss Cheese, shredded, 2 pounds Sauerkraut, well drained, 1 egg, ⅓ cup bread crumbs, 1 Tablespoon dried parsley, 1 teaspoon garlic powder in a large bowl making sure all the ingredients are combined.
- I am using a medium cookie scoop to portion out the tater tots. A small cookie scoop could be used if you wanted to make a mini version of these reuben tater tots.
- Form your tater tots by squeezing the reuben tot mixture into a firm cylinder.
- Line a baking sheet with a silicone baking mat.
- Heat oven to 425 F.
- Give each tater tot a drizzle of olive oil before you place them in the 425 oven. The oil will help make them crips.
- If you love extra crispy tater tots, like I do, fry them is 400 degree oil for about 20 seconds.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Janna says
What an interesting idea!
I think you mean “crisp” rather than “crips” several times, but otherwise looks yum!
Linda Lum says
These sound and look amazing but...my Godson has a severe dairy allergy. I'm assuming that the Swiss (or any other type of cheese) is not just for flavor but also provides some of the melty glue that binds these together. Plant-based cheese doesn't have that meltiness.
Could I substitute an extra egg, or is the cheese really needed for this recipe to work?
Amanda Livesay says
I've never thought to use the frozen hash browns for tater tots! That saves so much time! Love this recipe!
Sarah says
It was definitely a 'duh' moment for me. Got to love a good kitchen hack!
Jenn says
YOU. ARE. BRILLIANT! Holy cow these tots are awesome!!!!!
Sarah says
THANK. YOU. I am so HAPPY you love these!
Mikaela says
Oh my goodness. My dad is going to love this recipe. I love that they can be frozen and baked later.