Corned Beef and Hash Brown Sliders
These sliders are perfect for using up leftover corned beef after St. Patrick’s Day, but of course, can be made year round. They’re the perfect party food and your guests will love the unexpected addition of the hash browns!
Ingredients
For the Russian dressing
- 1 Cup mayonnaise
- ¼ Cup ketchup
- 2 Tablespoons minced yellow onion
- Tablespoon chopped dill pickle or cornichon (optional)
- 1 Teaspoon worcestershire sauce
- ½-1 Teaspoon hot sauce to taste
- ½ Teaspoon paprika
- Salt and pepper to taste
For the sliders
- 1 (12 Count) Package slider rolls
- 5-6 Frozen hash brown patties
- ¾ Pound corned beef
- ½ Pound Swiss cheese
- Sauerkraut
For the butter topping
- 3 Tablespoons unsalted butter melted
- ½ Teaspoon caraway seeds
- ½ Teaspoon dried minced onion
- ¼ Teaspoon kosher salt
Instructions
- Mix all of the ingredients for the dressing together. Taste and adjust seasoning to your liking. Refrigerate until ready to use.
- Bake the frozen hash browns according to package directions, until golden and crispy.
- While the hash browns are baking, cut the slider rolls in half, separating the top and the bottom. Place the bottoms in a parchment lined baking pan. Spread the Russian dressing over the rolls.
- When the hash browns are done, remove them from the oven and carefully arrange them on the rolls, over the dressing. Lower the oven temperature to 375 degrees.
- Layer the corned beef, Swiss cheese and sauerkraut over the hash browns and cover with the tops of the rolls.
- Stir the caraway seeds, minced onion, and kosher salt into the melted butter and brush over the tops of the sliders. Bake for 10-12 minutes or until the cheese has melted and the tops are golden brown. Carefully cut between the rolls to separate the sliders.
- Enjoy hot!