A watercolour of a pan of browned corned beef hash with crushed potatoes and pale shreds of sauerkraut
Generated with OpenAI gpt-image-1
Adapted from Reuben hash

Sauerkraut and corned beef hash

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Vegetable oil (sunflower or rapeseed).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.05 L
Active
15 min
Total
20 min

Ingredients

The ordinary corned beef hash with the sauerkraut that turns it from heavy into balanced.

  1. Oil hot, dried onion two minutes. Smoked paprika in for twenty seconds.
  2. Drained potatoes in, crushed flat against the pan. Leave them alone for four minutes so a crust forms. Turning them early is why hash is often mush.
  3. Corned beef broken in. Another four minutes, turning only twice.
  4. Drained sauerkraut through it in the last minute, so it warms without losing its bite entirely.
  5. Mustard on the side.

Corned beef is salty and fatty and very little else. The cabbage supplies acid and some vitamin C, and the difference on the plate is large.

Serves 2.

What this was adapted from

Reuben hash: the American diner treatment of corned beef and sauerkraut fried together

  • rye bread and melted cheese → nothing, served as a hash

    A Reuben is a sandwich and neither the rye nor the cheese travels. Fried together as a hash the two defining elements, salt beef and sour cabbage, do the same job on a plate.