Reuben hash with carrot & radish slaw

Reuben hash with carrot & radish slaw

Time saving ingredients like ready sliced potatoes and 14 hour slow cooked salt beef make light work of this New York deli inspired dinner.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 440g slow cooked salt beef brisket
  • 400g Waitrose Crispy Potato Slices
  • ½ x 150g French breakfast radishes
  • 1 large carrot
  • 40g grated Swiss Gruyère
  • 150g sauerkraut, drained
  • ½ x 20g pack chives, finely chopped

Method

  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.

  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.

  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.

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

Cook’s tip

For an easy lunch option, try filling bagels with the salt beef, carrot and radish slaw, Gruyère and sauerkraut. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,732kJ/ 893kcals

Fat

44g

Saturated Fat

13g

Carbohydrates

65g

Sugars

9.4g

Fibre

13g

Protein

52g

Salt

4.7g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating