My husband loves Reuben Sandwiches ~ they’e easy to make but I also like to switch things up a bit. I make a reuben casserole ~ that’s my stretch to the wild side ~ but a few weeks ago I came across this recipe for a Reuben Latke. Say what??? I’ve never made a latke and the end result looked so tasty I had to give it a try. It was a success ~ my husband and sons loved it!
- 1 bag of frozen hash browns -1 pound
- 1 onion, shredded
- 2 eggs
- 1/4 cup matzo meal (I substituted buttery crackers crushed to small crumbs)
- 1/4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pepper
- 2 tbsp. butter
- 1/2 pound deli-style sliced corned beef
- 1/2 cup well-drained sauerkraut
- 2 slices Swiss cheese
- 2 tbsp. Russian dressing (I substituted Thousand Island Dressing)
- Position racks in the upper and lower thirds of the oven; preheat broiler. Allow the frozen hash browns to slightly thaw. Once it is a consistency you can easily work with place in a bowl and add the eggs, matzo (or cracker crumbs), baking powder, salt and pepper.
- In a medium ovenproof skillet, melt 1 tbsp. butter over medium-low heat. Spoon half (about 1 cup) of the potato mixture into a 6-inch disk. Cook, turning once, until golden-brown and crisp, 5 to 7 minutes. Transfer the latke to a cooling rack set inside a baking sheet. Repeat with the remaining butter and potato mixture. Keep the latkes warm on the lower oven rack.
- In the same skillet, arrange the meat in an even layer, scatter the sauerkraut on top. Cover; cook over medium until heated through, 2 to 3 minutes. Top with the cheese, broil until melted, about 2 minutes.
- Spread the dressing on one of the latkes; top with the meat-and-cheese mixture.
I hope you’ll give this recipe a try!
If you like quick and easy recipes for you and your family I would love to have you stop by my blog, Cupcakes and Crinoline where I share recipes, crafts and small DIY projects. You can also find me on FB, twitter, G+ and Pinterest.