1 lb. golden potatoes, cleaned and diced
1 small onion, diced
1 lb. corned beef, diced fine
2 slices rye bread, toasted and diced into cubes
1/2 cup prepared sauerkraut
4 slices Swiss cheese
1/2 cup Thousand Island dressing
Salt & pepper to taste
Optional toppings: 4 eggs, fried sunny side up, chopped parsley
Heat butter in a skillet over medium-high heat until melted. Add diced potatoes and onions and cook uncovered, stirring occasionally until potatoes begin to brown, about 10 minutes.
Add corned beef and rye bread croutons and continue cooking for another 5 minutes, until beef begins to brown and potatoes and onions continue to crisp. Stir as needed for even browning.
Add sauerkraut to the pan and toss until evenly combined. Top hash mixture with Swiss cheese and continue to cook until cheese has melted, about 3 to 5 minutes more. Season with salt and pepper as needed.
Drizzle with Thousand Island dressing just before serving and, if desired, top each plate with a fried egg.