For the Russian dressing
• 1 Cup mayonnaise
• ¼ Cup ketchup
• 2 Tablespoons minced yellow onion
• Tablespoon chopped dill pickle or cornichon (optional)
• 1 Teaspoon worcestershire sauce
• ½-1 Teaspoon hot sauce to taste
• ½ Teaspoon paprika
• Salt and pepper to taste

For the sliders
• 12 Mini French Rolls
• 5-6 Frozen hash brown patties
• ¾ Pound corned beef
• ½ Pound Swiss cheese
• Sauerkraut

For the butter topping
• 3 Tablespoons unsalted butter melted
• ½ Teaspoon caraway seeds
• ½ Teaspoon dried minced onion
• ¼ Teaspoon kosher salt

① Mix all of the ingredients for the dressing together. Taste and adjust seasoning to your liking. Refrigerate until ready to use.
② Bake the frozen hash browns according to package directions, until golden and crispy.
③ While the hash browns are baking, cut the slider rolls in half, separating the top and the bottom. Place the bottoms in a parchment lined baking pan. Spread the Russian dressing over the Mini French Rolls.
④ When the hash browns are done, remove them from the oven and carefully arrange them on the Mini French Roll, over the dressing. Lower the oven temperature to 375 degrees.
⑤ Layer the corned beef, Swiss cheese and sauerkraut over the hash browns and cover with the tops of the Mini French Rolls.
⑥ Stir the caraway seeds, minced onion, and kosher salt into the melted butter and brush over the tops of the sliders. Bake for 10-12 minutes or until the cheese has melted and the tops are golden brown. Carefully cut between the Mini French Rolls to separate the sliders.