The Midnight Snack Of Your Dreams! | Reuben Rösti With Corned Beef | Jock Zonfrillo

My friends, meet the Reuben Rösti – the midnight snack of your dreams!

Sure, the Reuben makes a mighty fine sandwich. But as a rösti with a crispy golden outside loaded with salty corned beef, sharp Swiss cheese and tangy sauerkraut inside, you couldn’t ask for a better bite…

Want to see how to make more of my snacks? Find them here:

🧑‍🍳 INGREDIENTS:

• 500g medium starch potatoes
• Salt and white pepper to taste
• grapeseed oil for frying
• extra butter for frying
• 2 x 340g tin of corned beef
• 30g butter, unsalted
• 90g horseradish
• 30g HP sauce
• 30g ketchup
• 6 Swiss cheese slices
• 200g sauerkraut, squeezed dry
• bread and butter pickles, to serve

🧑‍🍳 METHOD:

Peel the potatoes and grate on the coarse side of a box grater. Season to taste with salt and white pepper, then let stand for five minutes. With your hands, squeeze as much moisture as possible from the potatoes and discard.

In a frying pan, fry the corned beef in butter until rendered. Drain off the fat, add in the horseradish and HP sauce, mixing well. Set aside.

In a curved edged 18-20cm non-stick or tempered steel pan, melt a small knob of butter with a dash of oil and press half of the grated potatoes in an even layer around the base and sides.

Next, layer half the sauerkraut in first, then half the corned beef, followed by the Swiss cheese, add more grated potato around the edges of the pan then the other half of corned beef followed by the other half of sauerkraut and finally add the second half off potatoes, pressing down into the sides of the pan to seal the filling on the inside. Fry for about 15 mins on a medium to low heat until you can see the edges beginning to turn golden brown. Flip onto a plate and return to the pan with a little oil to cook the other side for a further 15-20 minutes until golden brown.

Serve simply with a jar of bread and butter pickles!

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