Latke Reuben

By khojnicki

Ingredients

• 1 lb potatoes, peeled and shredded
• 1 onion, shredded
• 2 eggs
• 1/4 c matzo meal
• 1/4 tsp baking powder
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp butter
• 1/2 lb deli style sliced corned beef
• 1/2 c well drained sauerkraut
• 2 slices swiss cheese
• 2 tbsp russian dressing

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

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.