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Potato pancakes with melted Swiss cheese, smoked turkey, sauerkraut, bacon and Russian dressing with Southern slaw.
Yield: 4 Servings
Russian Dressing
1 teaspoon finely chopped yellow onions
1/4 cup mayonnaise
1 tablespoon ketchup
2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
1/8 teaspoon paprika
3/8 teaspoon Kosher salt
Southern Slaw
1/4 cup mayonnaise
2 teaspoons granulated sugar
1 tablespoon white vinegar
1/4 teaspoon Kosher salt
8 ounces shredded green cabbage
1 ounce shredded carrot (about 1/4 cup)
Potato Pancakes
1 pound shredded hash browns
2 beaten eggs or 1/2 cup liquid eggs
8 teaspoons all-purpose flour
1/4 cup finely chopped yellow onions
1 teaspoon Kosher salt
1/2 teaspoon ground white pepper
1/4 cup canola oil for frying
Turkey Reuben on Potato Pancakes
6 ounces, drained, canned sauerkraut
1/2 cup Russian dressing
8 cooked potato pancakes
8 1/2-ounce slices Swiss cheese
10 ounces sliced deli turkey breast
4 cooked slices of bacon
Eggs, Fish, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Russian Dressing:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Southern Slaw:
Whisk together mayonnaise, sugar, vinegar, and salt in a small mixing bowl. Mix well until sugar dissolves. In a large bowl, combine cabbage and carrots. Add dressing. Mix thoroughly. Cover and place in the refrigerator for at least 4 hours until ready to use.
To Prepare Potato Pancakes:
Combine hash browns, egg, flour, onion, salt and white pepper. Mix well. Heat oil on a 350-degree Fahrenheit electric griddle or in a skillet over medium heat. Using a 1/3 cup measure, portion the batter onto the hot griddle. Press and shape each portion into a ½-inch pancake using a spatula. Cook for 4 to 5 minutes on each side or until deep golden brown. Drain on a rack and keep warm until ready to use.
To Prepare Turkey Reuben on Potato Pancakes:
Combine sauerkraut and Russian dressing in a small bowl. Mix well. Heat a skillet over medium heat. Spray with nonstick pan coating. For each sandwich:
– Place two pancakes on the skillet.
– Flip the pancakes over and place a slice of cheese on each pancake.
– Place 2 1/2 ounces of turkey on four of the pancakes, then place 1/4 cup of sauerkraut mixture on top of the turkey.
– Place 1 slice of bacon, broken in half, on top of the sauerkraut.
Place the second pancake on top to close the sandwich. Serve immediately with 3/4 cup of Southern slaw.
