Latke Reuben

Latke Reuben

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb potatoes, peeled and shredded

  • 1

    onion, shredded

  • 2

    eggs

  • ¼

    c matzo meal

  • ¼

    tsp baking powder

  • 1

    tsp salt

  • 1

    tsp pepper

  • 2

    tbsp butter

  • ½

    lb deli style sliced corned beef

  • ½

    c well drained sauerkraut

  • 2

    slices swiss cheese

  • 2

    tbsp russian dressing

Directions

Position racks in the upper and lower thirds of the oven; preheat broiler. Working in batches, transfer the potatoes and onion to a towel; wring out liquid and transfer to a medium bowl. Stir in the eggs, matzo meal, baking powder, salt and pepper. In a medium ovenproof skillet, melt 1 tbsp butter over medium low heat. Spoon half of the potato mixture into the skillet. Using a spatula, flatten the mixture into a 6" disk. Cook, turning once, until golden-brown and crisp 5-7 mins. 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, 2-3 mins. Top with the cheese; broil until melted, about 2 mins. Spread the russian dressing on one of the latkes; top with the meat-and-cheese mixture and the other latke. Cut into quarters and serve.


Nutrition