By Karen McClintock, Food & Beverage Content Relations Manager, Walt Disney Parks and Resorts
Corned beef is a dish long associated with St. Patrick’s Day celebrations in America, and our chefs at Disney’s Animal Kingdom Theme Park have created a fun recipe to get your corned beef fix for this Irish holiday.
Our St. Patrick’s Day Reuben Totchos, offered through Mar. 17 at Restaurantosaurus, are crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons – yes, please!
Enjoy this easy and delish recipe for St. Patrick’s Day or whenever you want to celebrate the spirit of the Irish.
St. Patrick’s Day Reuben Totchos from Disney’s Animal Kingdom Theme Park
Serves 4-6
INGREDIENTS
- 2 slices marble rye bread
- 1/2 cup Thousand Island dressing
- 1/4 cup whole grain mustard
- 1 (2 pound) package frozen potato barrels
- 1 (15 ounce) jar cheddar cheese sauce
- 2 cups canned or bagged sauerkraut
- 1 cup shredded green cabbage
- 1 pound sliced top round corned beef
- 2 green onions, thinly sliced
FOR REUBEN TOTCHOS:
- Preheat oven to 350°F. Cut marble rye bread into 1/4-inch cubes. Place on baking sheet and cook for 5-7 minutes, until toasted. Set aside.
- Combine Thousand Island dressing and whole grain mustard in small bowl. Refrigerate until ready to serve.
- Cook frozen potato barrels according to package directions and keep warm until ready to serve.
- Heat cheddar cheese sauce in small saucepan over medium-low heat, until warm. Keep warm.
- Heat sauerkraut in medium saucepan over medium heat for 8 minutes, until warm. Remove from heat and cool for 3 minutes. If needed, drain any excess liquid. Stir in shredded green cabbage. Set aside.
- Slice corned beef into thin strips. Heat large skillet over medium-high heat for 5 minutes, until hot. Add corned beef and sauté for 3 minutes, until corned beef is warm and edges begin to crisp.
- Place potato barrels on large serving dish and cover with warm cheddar cheese sauce. Top with warm corned beef and sauerkraut. Drizzle with Thousand Island dressing. Top with toasted rye bread and sliced green onions.
Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.