Reuben Potato Pancakes
I love a good (and sometimes bad, I’m not too picky let’s be honest) deli sandwich like a giant pastrami or a reuben with a side of potato salad. It’s the perfect weekend lunch because you can eat it all in the afternoon and then proceed to take a nap immediately afterwards. Weekend dreams can come true, and they come in the form of pastrami, corned beef, Swiss cheese, Russian dressing and sauerkraut.
I’m not over here about to make my own homemade corned beef and rye bread and whip up a classic Reuben, because honestly it probably wouldn’t be as good, but I am over here making these Reuben Potato Pancakes and they get the job done. Homemade crispy latkes are topped with all of the classic Reuben fixings and if my Reuben Egg Rolls didn’t make you into believers then perhaps these potato pancakes will. Make them, eat them, and then take a nap. You’ll thank me later, trust me.
Reuben Potato Pancakes
Equipment
- Food processor
- Wire rack
- Baking sheet
- Skillet
- Mixing bowl
Ingredients
Potato Pancakes:
- 1 1/2 pounds baking potatoes about 3 to 4 medium potatoes
- 1/2 medium yellow onion
- 1 large egg whisked
- 2 tablespoons plain breadcrumbs
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- Vegetable oil for frying
Russian Dressing:
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon sweet paprika
- Kosher salt and coarse ground black pepper
Topping:
- 8 ounces sliced Swiss cheese
- 8 ounces sliced pastrami or corned beef
- 1 cup store-bought sauerkraut
Instructions
- Grate the potatoes and onion in a food processor, fitted with the grating attachment, or with a handheld grater. Place in a clean kitchen towel or cheesecloth and ring out as much of the moisture as you can and then transfer to a large bowl. Add in the egg, breadcrumbs, salt, pepper, and garlic and stir until evenly combined. Allow to rest for 10 minutes.
- Preheat oven to 350°F. Place a wire rack over a baking sheet and set aside. Line a plate with paper towels and set aside as well.
- Set a large skillet over moderate heat with enough oil to just cover the bottom of the pan. Once hot, add in the potato mixture by large spoonfuls, flattening out slightly. Try not to overcrowd the skillet. Cook until deeply golden-brown, 4 to 5 minutes per side. Adjust the heat if necessary. Drain on the paper towels and transfer to the wire rack to keep from getting soggy. Season with salt while still hot. Continue frying the rest of the potato pancakes until all the mixture is used up.
- Meanwhile, to make the dressing, in a large bowl, stir together all of the dressing ingredients until smooth. Cover with plastic wrap and chill in the fridge until ready to use. It can also be made ahead of time and kept in the fridge for up to 5 days.
- Cut the Swiss cheese slices in half and top each pancake with one or two halves. Then top with one or two slices of pastrami or corned beef. Bake in the oven for about 5 to 8 minutes or until the cheese has melted. Remove from the oven and top each with dressing and sauerkraut. Serve immediately. Enjoy!
