Cook the Bacon

In a skillet over medium heat, cook the bacon until crisp.

Transfer to a paper towel–lined plate to cool, then finely chop. Set aside.

Prepare the Main Ingredients

Finely dice the corned beef using a knife or food processor.

Thaw the hash browns, then place them in a clean towel and squeeze out any extra liquid — this helps them crisp up.

Drain and squeeze the sauerkraut well to remove excess moisture.

Mix the Filling

In a large mixing bowl, combine the hash browns, corned beef, sauerkraut, Swiss cheese, chopped bacon, bread crumbs, parsley, garlic powder, salt, and black pepper.

Add the eggs and mix until all ingredients are evenly distributed and hold together when pressed.

Shape the Tater Tots

Line a baking sheet with parchment paper or a silicone baking mat.

Scoop about 2 tablespoons of the mixture for each tot and shape into firm cylinders using your hands.

Arrange evenly on the prepared baking sheet.

Bake Until Golden

Preheat the oven to 425°F (220°C).

Lightly drizzle or brush the tater tots with olive oil to help them crisp while baking.

Bake for 20–22 minutes, flipping halfway through, until golden brown and firm on the outside.

Optional Step for Extra Crunch

For restaurant-style crispiness, briefly fry the baked tater tots in 400°F (200°C) oil for 20–25 seconds, then transfer to paper towels to drain.

Serve and Enjoy

Serve hot with Thousand Island–style dressing or your favorite dip.

These smoky, cheesy Reuben-style tots are perfect for game days, parties, or as a hearty snack.