Cook corned beef according to package directions, using spice packet. Cool.
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.
Servings and Ingredients
|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
Hyvee Culinary Expert TipNo 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.
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.
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.
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.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 115mg
- Sodium: 1860mg
- Total Carbohydrates: 13g
- Protein: 24g
Hy-Vee Seasons March 2020