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Latke Reuben

Latke Reuben

by 8 people

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Makes: 4 servings

Prep: 25 mins

Cook: 20 mins

  • 1 pound potatoes, peeled and shredded
  • 1 onion, shredded
  • 2 eggs
  • 1/4 cup matzo meal
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 pound deli-style sliced corned beef
  • 1/2 cup well-drained sauerkraut
  • 2 slices Swiss cheese
  • 2 tablespoons Russian dressing
  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 and salt and pepper.
  2. In a medium ovenproof skillet, melt 1 tbsp. butter over medium-low heat. Spoon half (about 1 cup) of the potato mixture into the skillet. Using a spatula, flatten the 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.
  3. 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.
  4. Spread the Russian dressing on one of the latkes; top with the meat-and-cheese mixture and the other latke. Cut into quarters to serve.