Reuben Brats with Irish Stout Tots


Main Dish
Reuben Brats with Irish Stout Tots

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Pair Hy-Vee’s juicy Reuben-flavored bratwurst with crunchy, Irish-seasoned tater rounds and celebrate the luck of the Irish with this nacho-style, family meal.

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Servings and Ingredients

Serves 6
1 (12-oz.) jar Forward Provisions pickled hot giardiniera, undrained
3 c. thinly sliced red cabbage
⅓ c. Hy-Vee sour cream
6 Hy-Vee Meat Department Reuben or beer bratwurst
3 tbsp. Gustare Vita olive oil
2 tsp. Hy-Vee Irish stout rub
1 (30-oz.) pkg. frozen Crav’n Flavor frozen shredded potato tater rounds
3 tbsp. Hy-Vee deli style mustard with horseradish
1 tbsp. water
Fresh Italian parsley, for garnish

Things To Grab

  • 2 large rimmed baking
  • 2 medium bowl
  • Sandwich-size resealable plastic bag
  • Foil
  • Hy-Vee olive oil cooking spray
  • Small sharp knife
  • Whisk
  • Large bowl
  • Tongs
  • Metal spatula
  • Fine-mesh sieve
  • Small bowl
  • 12-in. serving platter
  • Parchment paper


  1. Place a large rimmed baking in the oven to preheat. Preheat oven to 425 degrees.

  2. Toss together giardiniera and cabbage in a medium bowl; set aside and stir occasionally. Place sour cream in a sandwich-size resealable plastic bag. Close bag; cut 1/8-in. off from corner of bag and set aside.

  3. Line another rimmed baking pan with foil; lightly spray foil with cooking spray. Arrange bratwurst, in a single layer and ½ in. apart, in prepared baking pan. Pierce bratwurst several times with the tip of a small sharp knife; set aside.

  4. Whisk together olive oil and Irish rub in a large bowl. Add frozen tater rounds; toss to coat. Remove preheated baking pan from oven; add seasoned tater rounds to pan in a single layer.

  5. Place both baking pans on separate oven racks. Bake for 20 minutes. Remove baking pans from oven; turn over bratwurst and tater rounds in pans. Bake for 10 to 12 minutes more or until bratwurst reach 165 degrees; remove bratwursts from oven and cool slightly. Bake tater rounds for 10 to 12 minutes more or until golden brown and crisp.

  6. Drain cabbage mixture using a fine-mesh sieve set over a bowl; discard pickling juice. Bias-cut bratwurst into ½-in.-thick slices.

  7. To serve, whisk together mustard and water in a small bowl. Line a 12-in. serving platter with parchment paper. Layer half each of the of tater rounds, bratwurst and cabbage mixture. Drizzle with half each of the mustard mixture and sour cream. Repeat layers with remaining tater rounds, bratwurst, cabbage mixture, mustard mixture and sour cream. Garnish with parsley, if desired.

Nutrition facts


580 Calories per serving
1 3/4 cups

Amounts Per Serving

  • Total Fat: 35g
  • Cholesterol: 75mg
  • Sodium: 1590mg
  • Total Carbohydrates: 47g
  • Protein: 13g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 0%
Potassium 15%

Recipe Source:

Hy-Vee Test Kitchen