Reuben Hash

Instructions

1. Prepare the potatoes
   Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 5-7 minutes until potatoes are just fork-tender but not falling apart. Drain well and set aside.
2. Cook the aromatics
   Heat 1 tablespoon oil and 1 tablespoon butter in a large cast-iron skillet over medium heat. Add the diced onion and bell pepper, cooking for 5-7 minutes until softened and onions are translucent. Add garlic powder and stir to combine.
3. Crisp the potatoes
   Add remaining oil and butter to the skillet. Increase heat to medium-high and add the parboiled potatoes in an even layer. Cook without stirring for 3-4 minutes to develop a crust, then flip and stir occasionally for another 5-7 minutes until potatoes are golden brown and crispy on multiple sides.
4. Add corned beef and seasonings
   Add the diced corned beef to the skillet. Sprinkle with caraway seeds and black pepper. Stir and cook for 3-4 minutes until the corned beef begins to crisp around the edges.
5. Incorporate sauerkraut
   Add the well-drained sauerkraut to the skillet, distributing it evenly throughout the hash. Cook for 2-3 minutes to heat through and allow flavors to meld.
6. Add cheese and dressing
   Reduce heat to medium-low. Sprinkle the shredded Swiss cheese evenly over the top of the hash. Cover the skillet with a lid or aluminum foil and cook for 2-3 minutes until cheese is completely melted. Drizzle the Russian dressing over the top.
7. Add eggs (optional)
   If using eggs, create four wells in the hash mixture. Crack an egg into each well. Cover the skillet again and cook for 3-4 minutes until egg whites are set but yolks remain runny, or to your preferred doneness.
8. Serve
   Remove from heat and let stand for 2 minutes. Serve directly from the skillet or portion onto plates. Garnish with additional Russian dressing if desired.