HomeSt. Patrick’s Day Reuben Totchos Recipe from Restaurantosaurus in Disney’s Animal Kingdom
St. Patrick’s Day Reuben Totchos Recipe from Restaurantosaurus in Disney’s Animal Kingdom
Corned beef is a dish long associated with St. Patrick’s Day celebrations in America, and the chefs at Disney’s Animal Kingdom Theme Park have created a fun recipe to get your corned beef fix for this Irish holiday.
This St. Patrick’s Day Reuben Totchos from Restaurantosaurus, are crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons – yes, please!
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Enjoy this easy and delish recipe for St. Patrick’s Day or whenever you want to celebrate the spirit of the Irish.
Preheat oven to 350°F. Cut marble rye bread into 1/4-inch cubes.
Place on a baking sheet and cook for 5-7 minutes, until toasted. Set aside.
Combine Thousand Island dressing and whole grain mustard in a 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 a small saucepan over medium-low heat, until warm. Keep warm.
Heat sauerkraut in a 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 and set aside.
Slice corned beef into thin strips.
Heat a 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 a 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.
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.