I’ve used turkey in place of the expected corned beef...you’ll never miss it!
20-oz. pkg. frozen shredded hashbrowns, thawed
1/4 t. salt
1/4 t. pepper
1-1/2 lbs. cooked deli turkey, thinly sliced
1/4 c. Russian salad dressing
16-oz. can sauerkraut, drained
8 slices Swiss cheese
Garnish: extra Russian salad dressing
Sprinkle hashbrowns into a greased 13"x9" baking pan. Sprinkle with salt and pepper; bake at 450 degrees for 15 minutes. Arrange turkey slices over hashbrowns, slightly overlapping; spread with dressing. Spoon sauerkraut over dressing Top with Swiss cheese and bake an additional 15 minutes. Serve with extra dressing. Serves 8.
If there’s leftover salad after dinner, use it for a tasty sandwich filling the next day. Split a pita pocket, stuff with salad, chopped chicken or turkey, sliced grapes and drizzle with salad dressing.