Corned Beef and Sauerkraut-Fritter Reuben Sandwiches


Main Dish
Corned Beef and Sauerkraut-Fritter Reuben Sandwiches

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    This is not your average Reuben sandwich! It has crispy fried sauerkraut and potato fritters that add a crunchy, savory, and tangy texture and flavor to these classic Irish sandwiches.

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    Servings and Ingredients

    Serves 12
    1 (3-lbs.) point-cut beef brisket with spice packet
    2 c. Hy-Vee country-style shredded hash brown potatoes, thawed and drained
    1 (14.4-oz.) can Hy-Vee sauerkraut, drained
    2 Hy-Vee large eggs, lightly beaten
    2 tbsp. Hy-Vee all-purpose flour
    2 tbsp. Hy-Vee Italian-seasoned bread crumbs
    6 tbsp. Hy-Vee canola oil, divided
    6 tbsp. Hy-Vee Thousand Island salad dressing
    12 slice(s) Jewish rye seeded bread, toasted
    6 slice(s) Hy-Vee Deli-sliced Colby cheese
    Prepared creamy horseradish sauce, optional
    Fresh dill, optional
    6 (1-oz. each) slices Kerrygold aged Cheddar cheese

    Things To Grab

    • Clean kitchen towel
    • Large bowl
    • Large heavy skillet
    • Paper towels
    • Baking sheet


    1. Cook corned beef according to package directions, using spice packet. Cool.

      Hyvee Culinary Expert Tip
      No time to make the corned beef from scratch? Don't worry! You can use leftover corned beef from St. Paddy's Day, or reach for deli-sliced pastrami.
      Hy-Vee Test Kitchen
    2. Place hashbrowns and sauerkraut on a clean kitchen towel. Tightly roll up and press to remove moisture. Transfer hash browns and sauerkraut to a bowl. Stir in eggs, flour, and bread crumbs. Form potato mixture into six fritters.

    3. Heat 3 tablespoons oil in a large, heavy skillet over medium heat. Fry 3 fritters at a time for 10 minutes or until golden brown, turning halfway through. Drain. Repeat with remaining 3 tablespoons oil and fritters.

    4. Preheat oven to 350 degrees. Cut corned beef against the grain into 1/4-inch-thick slices. Spread salad dressing on 6 bread slices. Layer each with Colby cheese, corned beef, horseradish sauce, and/or fresh dill, if desired. Top with fritters and Cheddar cheese. Top with remaining bread slices. Place sandwiches on a baking sheet; bake for 8 minutes or just until cheese melts. Cut sandwiches in half to serve.

    Nutrition facts


    460 Calories per serving
    1/2 sandwich

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 115mg
    • Sodium: 1860mg
    • Total Carbohydrates: 13g
    • Protein: 24g