Reuben hash with carrot & radish slaw

Name: Reuben hash with carrot & radish slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 440 g slow cooked salt beef brisket; 400 g Waitrose Crispy Potato Slices; 150 g French breakfast radishes; 1 large carrot; 40 g grated Swiss Gruyère; 150 g sauerkraut, drained; 20 g pack chives, finely chopped

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

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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

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