Directions

Reuben Sauce

Whisk all ingredients together and set aside until ready to use.

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Green Onion, Potato Cakes

Microwave or bake the potatoes until a fork easily goes through the flesh. Slice open the potatoes and quarter them to cool completely.

Remove the skins and press through a ricer or sieve.  

Add 1 cup of the mashed potatoes, eggs and milk to a mixing bowl and whisk well. Whisk the dry ingredients together in a small bowl and then gradually whisk into wet ingredients, being careful not to over-mix, to prevent too much gluten formation.

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Frying

Makes 7-8 potato cakes.

Preheat oven to 200F and place the baking sheet with wired rack inside. 

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Place your non-stick pan over medium heat and add about 1 tablespoon of oil. You can use oil and butter if you prefer. Once oil is hot, reduce heat to medium-low and pour 1/4 cup of the batter into the center of pan, tilt the pan slightly and turn in a circular motion to spread out batter to about a 5 1/2 to 6" diameter. Immediately sprinkle some of the green onion on top. The potato cake will be ready to flip once the top starts to lose it's gloss and become flat in sheen. Flip the potato cake and add a slice of corned beef and Swiss cheese. Add some of the Reuben sauce or pepper jelly, whichever your preference is. I make some with Reuben sauce and some with pepper jelly as an option. If using Reuben sauce, top with a few pickles. Once the bottom if browned, fold over the potato cake like a taco and place on the baking sheet in the oven to keep hot. 

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Fry up your eggs to preference and serve immediately with the potato cakes. Garnish with a sprig of parsley.