It's always fun to celebrate Saint Patrick's Day with a themed dinner and an Irish beverage (our favorites are Guinness and Jameson). Last night was no exception. We enjoyed tasty Reuben sandwiches with a side of potato hash alongside our libations. It was a nice, relaxing night in.
For our Reubens, I started with marble rye. You can opt to butter your bread or not before grilling it. We have a George Foreman grill, but any panini maker will do. I do think they will work a bit better than a frying pan on the stovetop, but go with what you've got!
Next, add a thick layer of Russian dressing. If your grocery store doesn't carry Russian, go for Thousand Island.
For our Reubens, we like to use pastrami. Proper corned beef is a little hard to take on a sandwich, and plain roast beef is a little boring. Layer your pastrami over the bottom slice of bread.
Next, add your sauerkraut. Personally, I'm a big fan, so I'm fairly liberal with its application.
Now it's time for Swiss cheese! I recommend two slices.
Add your second slice of bread and get toasting!
Meanwhile, keep an eye on your potato hash. Ideally, start this side dish about thirty minutes before you'd like to eat.
Wash four Yukon gold or similar potatoes. Microwave until soft. Chop potatoes into smaller pieces.
Wash four carrots. Chop.
Chop 1/2 cup of white onion.
Dice one green onion.
Add two tablespoons of olive oil to a nonstick frying pan. Add your vegetables and saute. Because the potato is soft, it will start to stick to the pan fairly quickly, so use caution.
Add 1/2 cup chicken broth to the frying pan and reduce heat.
Add fresh cracked black pepper and Italian dressing to your pan to taste. Stir frequently.
Top your hash with sour cream, and enjoy!
I hope you all had a wonderful Saint Patrick's Day! Now it's time for me to enjoy my day-after Irish soda bread and coffee. Slainte!