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.

These potato pancakes are basically like the best latkes you’ll ever eat and they couldn’t be easier to make. Grate the potatoes and onion in a food processor, fitted with the grating attachment, or with a handheld grater.

**Tip: If you scrub the potatoes well, you don’t even have to worry about peeling them! That’s what makes them super easy. Of course, if you’re not a fan of the skin, you can give them a peel.**

Place the mixture in a clean kitchen towel or large cheesecloth and ring out as much of the moisture as you can and then transfer to a large bowl. 

**Note: This step is VERY important because you don’t want any excess moisture in this mixture or else the pancakes won’t get as crispy as you’d like them to.**

Add in the whisked egg, plain breadcrumbs (traditionally you can use matzo meal instead if you’d like), salt, pepper, and granulated garlic and stir until evenly combined. Allow to rest for 10 minutes.

Meanwhile, to make the dressing, in a large bowl, stir together the mayonnaise, ketchup, prepared horseradish, hot sauce, Worcestershire sauce, sweet paprika and a pinch of salt and pepper until smooth. Cover with plastic wrap and chill in the fridge until ready to use.

**Tip: It can also be made ahead of time and kept in the fridge for up to 5 days. Use it for all sorts of different dishes, recipes or salads.**

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. 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.

**Tip: Try not to overcrowd the skillet or else they won’t be able to get crispy and golden brown. You only want to fry about 3 or 4 of them at a time.**

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 a spoonful of the homemade Russian dressing and a bit of the sauerkraut. You can add as much or as little as you’d like or depending on your taste.

These are delicious while still warm and crispy, but they can definitely be served at room temperature, which makes them perfect for making in advance. The potato pancakes can be fried ahead of time, cooled and stored in the fridge. Just rewarm in a hot oven until crispy. Then assemble as directed.

I’ve made these as little appetizers or snacks but they could be great as a main dish. Just make the potato pancakes a bit larger instead. You can get about 6 large latkes or 12 smaller appetizer-sized pancakes!

If you’re a big fan of traditional Reuben sandwiches, allow me to try and convince you that these are just as good. They satisfy that craving while reinventing a classic dish in a new and fun way. I do feel like it’s my duty to try and warn you that you won’t be able to just eat one. I hope you’ll give them a try soon. Let me know if you have any questions below. As always, stay safe out there my friends.

Reuben Potato Pancakes

These Reuben Potato Pancakes are what you get when you combine latkes with reuben sandwiches. They make a great appetizer or snack!

Servings 6 to 12 servings

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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!

Notes

Adapted from Gail Simmons

Author: The Candid Appetite