Craving the savory, tangy goodness of a classic Reuben sandwich but want something a little different—and maybe a bit healthier? Meet your new favorite brunch dish! This Reuben-Style Corned Beef Hash Bake packs all the iconic flavors of corned beef, sauerkraut, and Swiss cheese into a hearty, one-pan meal. Topped with perfectly baked eggs, it’s a satisfying, protein-packed dish that’s perfect for a lazy weekend morning, a festive brunch, or even a quick weeknight dinner. It’s comfort food, reimagined.
Ingredients
• Coconut oil or lard, for greasing the dish
• 4 cups / 400g shredded green or purple cabbage
• 1 tablespoon lemon juice
• 12 ounces / 340g thick-sliced corned beef, cut into ¼-inch pieces
• ¼ cup / 35g drained and chopped sauerkraut
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed, divided
• ½ teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon ghee or unsalted butter, melted
• 6 large eggs
• ¾ cup / 3 ounces / 85g shredded Swiss cheese
• ½ cup / 120ml Thousand Island Dressing, for serving
• 1 sprig fresh thyme, for garnish (optional)
Instructions
1. Preheat your oven to 450°F / 230°C. Generously grease a 13×9-inch baking dish or an 8-inch cast-iron skillet.2. In a large mixing bowl, toss the shredded cabbage with the lemon juice to coat. Add the chopped corned beef, sauerkraut, 1½ tablespoons of fresh dill (or 1½ teaspoons dried), salt, and pepper. Mix until everything is well combined.3. Spread the cabbage and corned beef mixture evenly in your prepared baking dish. Drizzle the melted ghee or butter over the top.4. Bake for 20 minutes, or until the cabbage has softened and is beginning to brown at the edges.5. Carefully remove the dish from the oven. Using the back of a large spoon, create 6 evenly spaced wells in the hash mixture.6. Crack one egg into each well. Sprinkle the shredded Swiss cheese all over the hash, making sure to avoid covering the egg yolks.7. Return the dish to the oven and bake for another 7-9 minutes, until the egg whites are set but the yolks are still slightly runny.8. Remove from the oven, cover loosely with foil, and let it rest for 2 minutes. Garnish with the remaining dill and fresh thyme leaves, if using. Serve immediately with a generous drizzle of Thousand Island dressing.
Nutritional Information
• Yield: 6 servings
• Serving Size: 1/6th of hash with 1 egg
• Calories: 485 kcal
• Fat: 36g
• Protein: 31g
• Total Carbohydrates: 8g
• Fiber: 3g
• Net Carbohydrates: 5g
Pro Tips
• This recipe is a fantastic way to use up leftover corned beef, especially after St. Patrick’s Day.
• For perfectly runny yolks, watch the eggs closely after the 6-minute mark. For firmer yolks, leave the dish in the oven for an additional 1-2 minutes.
• Don’t have Swiss? Gruyère, Provolone, or even a sharp white cheddar would be delicious substitutes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a lightly greased skillet over medium-high heat for 3-5 minutes until warmed through.
FAQ
Q: What can I use instead of Swiss cheese
A: If you don’t have Swiss cheese, the recipe suggests using Gruyère, Provolone, or even a sharp white cheddar as delicious substitutes.
Q: Is this Reuben hash recipe keto-friendly
A: Yes, this recipe is a great keto and low-carb option. According to the nutritional information, one serving contains only 5 grams of net carbohydrates.
Q: How do I get runny egg yolks in this bake
A: For perfectly runny yolks, bake for 7-9 minutes until the egg whites are set. The Pro Tips suggest watching the eggs closely after the 6-minute mark to achieve your desired consistency.
Q: How do I store and reheat leftover corned beef hash
A: Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, place the hash in a lightly greased skillet over medium-high heat for 3-5 minutes until warmed through.
