Loaded Reuben Tots
Pepper & Me
Golden crispy potato tots piled high with corned beef, sauerkraut, melted cheese and a drizzle of creamy dressing. Everything you love about a Reuben, in loaded potato form.
Ingredients
1 family-size bag hash bites or tater tots
1 tsp Black Gold
300g leftover cooked corned beef, roughly chopped, or sliced pastrami from the deli
2 tbsp chopped pickles
Ā½ red onion, finely diced
2 tbsp sauerkraut, optional
1 cup grated cheese
2 tbsp Colonel Mustard
Directions
Preheat the oven or air fryer to 200Ā°C fan bake.
Cook the hash bites in an even layer for 12 minutes until crisp and golden. Toss with the Black Gold.
Arrange the hash bites on an oven tray or return them to the air fryer. Top with the corned beef, chopped pickles, half the red onion, and sauerkraut if using. We used leftover cooked corned beef, but deli-sliced pastrami works just as well. Sprinkle over the grated cheese.
Cook for a further 5ā7 minutes, or until the cheese is melted and bubbling.
Finish with the remaining red onion, drizzle over the Colonel Mustard, and serve immediately
