2 large eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups frozen shredded hash brown potatoes
1/4 cup vegetable oil
12 ounces corned beef (12 slices)
2 cups sauerkraut – well drained
1/2 cup bottled Russian or Thousand Island dressing
4 slices Swiss cheese (about 4 ounces) – (4 x 7-inches)
Preheat the oven to 375ÂºF. To make the pancakes: Beat the eggs, onion powder, salt and pepper in a medium bowl; stir in the potatoes. Heat the oil in a large nonstick skillet over medium-high heat. Drop one-fourth of the potato mixture (a heaping 1/4 cup) into the skillet and flatten to form a 5-inch pancake; repeat to make 4 pancakes. Cook pancakes on each side for 3 to 4 minutes or until golden, turning once with a spatula. Drain the pancakes on paper towels; transfer to a jelly roll pan or baking sheet.
Top each pancake with one-fourth of the corned beef, 1/2 cup sauerkraut, 2 tablespoons dressing and 1 slice cheese, folded in half.
Bake for 10 minutes or until the cheese melts and the Reubens are hot.