Introduction
Oh, the humble tater tot! Does anything bring back those childhood memories of comfort food and easy weeknights quite like them? But what if I told you we could take that beloved classic and give it a grown-up, flavor-packed makeover that will have everyone asking for the recipe? Get ready for a taste of pure joy with these Crispy Reuben-Style Tater Tots. They’re surprisingly simple to whip up and are guaranteed to become a new favorite, perfect for any occasion!
Why You’ll Love This Recipe
- Fast: Ready in under an hour, perfect for last-minute cravings!
- Easy: Minimal fuss, maximum flavor. You can totally do this!
- Giftable: Imagine a batch of these warm and wonderful tots for a friend – they’ll be thrilled!
- Crowd-pleasing: Seriously, who can resist a crispy, cheesy, savory bite? Everyone will devour these.
Ingredients
Gather ’round, friends! Here’s what you’ll need to create these little flavor bombs:
- 3 cups shredded hash brown potatoes, thawed and drained (Make sure they’re nice and dry to get that perfect crisp!)
- 1½ cups finely diced corned beef (This is where all that savory goodness comes from!)
- 1½ cups sauerkraut, well drained and squeezed dry (Don’t skip squeezing this – it’s key for crispiness!)
- 1 cup shredded Swiss cheese (Melted, gooey goodness – a must-have!)
- 2 large eggs, lightly beaten (Our binder to hold all these delicious ingredients together)
- ½ cup bread crumbs (Panko works wonders for extra crunch!)
- 1 tablespoon dried parsley (A little pop of freshness and color)
- 1 teaspoon garlic powder (Because garlic makes everything better)
- ½ teaspoon salt (Adjust to your taste, but remember the corned beef is salty too!)
- ¼ teaspoon black pepper (Just a little kick to round things out)
- Olive oil, for drizzling or frying (Your crispy-making magic potion!)
- Thousand Island-style dressing, for dipping (The ultimate sidekick for these Reuben-inspired delights!)
How to Make It
Alright, let’s get our hands a little messy and create some magic. This is where the fun really begins!
- Preheat your oven: Get that oven nice and toasty to 400°F (200°C). If you’re going the fried route, you can skip this for now, but have your skillet ready.
- Mix it all up: In a nice big bowl – the kind you can really dig into – toss in your thawed and drained shredded hash brown potatoes, that finely diced corned beef, your well-drained sauerkraut, the shredded Swiss cheese, those lightly beaten eggs, bread crumbs, dried parsley, garlic powder, salt, and black pepper.
- Combine with love: Now, give it all a good mix. Use your hands or a sturdy spoon to make sure every single ingredient is happily acquainted and well-combined. You want everything to be evenly distributed.
- Shape your tots: Here comes the fun part! Take about a tablespoon of the mixture at a time and roll it between your palms to form those classic tater tot shapes. Don’t worry if they’re not perfectly uniform; a little rustic charm is part of the appeal!
- Get them ready for baking: Lay your beautifully shaped tots in a single layer on a baking sheet. This is important so they can get nice and crispy all around.
- Drizzle with goodness: Now, drizzle them generously with olive oil. This is what’s going to give them that irresistible golden-brown, crispy exterior.
- Bake to perfection: Pop them into your preheated oven and bake for 25-30 minutes. About halfway through, give them a little flip so they brown evenly on all sides. You’re looking for that gorgeous golden-brown color and a delightful crispiness.
- Or, fry them up! If you’re craving that extra crispy, almost fried-food indulgence, heat about an inch of olive oil in a skillet over medium-high heat. Carefully add your tater tots in batches (don’t overcrowd the pan!) and fry them until they’re beautifully golden brown and crispy on all sides. This will take about 4-6 minutes per batch.
- Serve with joy: Once they’re out of the oven or the skillet, let them cool just slightly (because we all know you’ll want to taste one immediately!). Serve them hot with a generous dollop of Thousand Island-style dressing for dipping. Get ready for happy dances!
Substitutions & Additions
Feeling creative? I love that about you! Here are some ways to make these tots even more you:
- Cheese Swap: Gruyère would be divine, or even a sharp cheddar for a different flavor profile.
- Spice it Up: Add a pinch of smoked paprika or a dash of your favorite hot sauce to the mixture for a little heat.
- Fresh Herbs: If you have fresh parsley, use about a tablespoon chopped instead of dried.
- Make it Vegetarian: Omit the corned beef and add some finely chopped sautéed mushrooms or extra cheese for a delicious vegetarian twist.
Tips for Success
A few little secrets to ensure your tater tots are absolutely perfect every time:
- Drain and Squeeze: I can’t stress this enough! Water is the enemy of crispiness. Make sure your hash browns and sauerkraut are as dry as possible.
- Don’t Overcrowd the Pan: Whether baking or frying, give your tots space. This allows the hot air or oil to circulate and create that perfect crunch.
- Prep Ahead: You can totally form the tater tots ahead of time and store them in the refrigerator on a baking sheet (covered loosely with plastic wrap) for a few hours. Just bake or fry them when you’re ready to serve.
- Test Your Oil (for frying): If you’re frying, you can test if your oil is ready by dropping a tiny piece of the mixture in. It should sizzle immediately.
How to Store It
Leftovers are a good problem to have, right? Here’s how to keep your delicious tots:
Once cooled completely, you can store any leftover tater tots in an airtight container in the refrigerator for up to 2-3 days. To reheat and get them crispy again, spread them on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer!
FAQs
- Can I make these gluten-free? Yes! You can substitute gluten-free bread crumbs for the regular ones.
- Can I freeze these? You can freeze the formed, uncooked tater tots on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. Bake or fry from frozen, adding a few extra minutes to the cooking time.
- What’s the best way to get them extra crispy? Don’t skip squeezing the sauerkraut dry, and ensure you’re drizzling or frying them with enough olive oil. Baking on a rack set inside the baking sheet can also help with air circulation for maximum crispiness.
Crispy Reuben-Style Tater Tots
Elevate classic tater tots with a grown-up, flavor-packed makeover inspired by Reuben sandwiches. These crispy tots are filled with corned beef, sauerkraut, and Swiss cheese, making them a perfect crowd-pleasing appetizer.
Equipment
- Oven
- Baking Sheet
- Skillet for frying
- Large bowl
Ingredients
Main ingredients
- 3 cups shredded hash brown potatoes thawed and drained
- 1.5 cups corned beef finely diced
- 1.5 cups sauerkraut well drained and squeezed dry
- 1 cup shredded Swiss cheese
- 2 large eggs lightly beaten
- 0.5 cup bread crumbs Panko works wonders for extra crunch!
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 0.5 teaspoon salt Adjust to your taste, but remember the corned beef is salty too!
- 0.25 teaspoon black pepper
- Olive oil for drizzling or frying
- Thousand Island-style dressing for dipping
Instructions
- Preheat your oven to 400°F (200°C). If frying, have your skillet ready.
- In a large bowl, combine shredded hash brown potatoes, diced corned beef, sauerkraut, Swiss cheese, beaten eggs, bread crumbs, parsley, garlic powder, salt, and pepper.3 cups shredded hash brown potatoes
- Mix all ingredients thoroughly until well-combined.
- Shape the mixture into classic tater tot shapes, about a tablespoon at a time.
- Arrange the tots in a single layer on a baking sheet.
- Drizzle the tots generously with olive oil.3 cups shredded hash brown potatoes
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Alternatively, fry in about an inch of hot olive oil over medium-high heat for 4-6 minutes per batch until golden brown and crispy.3 cups shredded hash brown potatoes
- Serve hot with Thousand Island-style dressing for dipping.3 cups shredded hash brown potatoes
Notes
Ensure hash browns and sauerkraut are well-drained and squeezed dry for maximum crispiness. Do not overcrowd the pan when baking or frying.