Spend one of Hanukkah’s eight crazy nights making this delicious Latke Brisket Reuben Sandwich. Cambro Ambassador, Adam McKenzie (who is better known as @ThisJewCanQue), created a fun spin on a few traditional Hanukkah dishes and mixed them all into one. Plus, it’s a great way to use leftovers!
Items needed:
“For food storage purposes, I like to use Cambro because they create a great airtight seal, ensure leftovers are stored safely, and stack easily for quick viewing and grabbing,” said McKenzie.
- Cambro Food Pan
- 2qt CamSquares
- Deep Cast Iron Pan
Ingredients:
For Latkes:
- 5 medium sized potatoes, washed and peeled *keep submerged in cold water until ready to use
- ½ a yellow onion, peeled
- 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons coarse salt
- 2 teaspoons ground black pepper
- Vegetable oil for frying
For Sandwiches:
- Leftover brisket (McKenzie suggests slicing it thinly after rewarming in a water bath)
- Sauerkraut
- Sliced Swiss cheese
- Thousand Island dressing
Directions:
- Preheat deep cast iron pan. Add vegetable oil to cover bottom, for shallow frying.
- Remove peeled potatoes from cold water bath. Grate them coarsely with a box grater, and return to a covered container, lined with dampened paper towels. Keep a moist paper towel over the top to prevent the shredded potatoes from browning.
- Shred yellow onion on same grater and add to potatoes.
- Using your hands, squeeze out as much liquid from the potato/onion mixture as you can. Transfer potatoes and onions to a clean container.
- Add eggs, flour, salt and pepper and mix well.
- Using spoons, transfer ½ cup sized heaps of potato mixture to prepared hot oil. Flatten with the back of a spoon to create an even layer. Fry for 3 to 4 minutes per side, then flip to fry the other side.
- Remove from oil once potatoes are browned and crispy, about 10 minutes total. Transfer to a cookie sheet lined with paper towels and place in a warm oven. Repeat with remaining potato mixture until you’ve fried them all. Keep warm in oven until ready to serve.
- Assemble sandwiches by piling one latke high with brisket, Swiss cheese, sauerkraut and dressing and topping with second latke. Serve hot!
