Cook corned beef according to package directions, using spice packet. Cool.
Recipe
Primary Media
Description
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
Ingredients
Quantity | Ingredient | Add |
---|---|---|
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
Directions
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.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.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 115mg
- Sodium: 1860mg
- Total Carbohydrates: 13g
- Protein: 24g