Reuben-style rösti
Makes: 2
Prep time: 15 minsTotal time: 
Image credit: Stuart West
Reuben-style rösti
All the flavours of a North American Reuben sandwich in the form of a crispy potato rösti, with delicious slow-cooked beef and sharp pickles.
Makes: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
900Kcal
Fat
44gr
Saturates
13gr
Carbs
56gr
Sugars
7gr
Fibre
5gr
Protein
72gr
Salt
4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 440g pack slow-cooked New York deli-style salt beef
- 400g floury potatoes (we used Maris Piper)
- 1 medium egg, beaten
- 25g plain flour
- ¼ tsp fine salt
- 75g Emmental, grated
- 1½ tbsp vegetable oil
- 50g sauerkraut
- 2-3 pickled gherkins, sliced on the diagonal
- 1 tsp chopped chives
- mixed salad leaves, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cook the salt beef according to pack instructions, reserving the sachets of mustard glaze and gherkin dressing.
- Meanwhile, peel and coarsely grate the potatoes. Pile the grated potatoes into the centre of a clean tea towel, then squeeze out the excess liquid over the sink and place them in a large bowl. Add the egg, flour, salt and grated Emmental. Season with plenty of black pepper and mix well to combine.
- Heat the oil in a 20-23cm diameter frying pan and, once hot, add the potato mixture in an even layer, patting it down. Cook over a medium heat for 6-8 minutes or until the underside is deep golden and crispy. Ease a spatula around the edges to release the rösti, then cover the pan with a wooden board or large plate and flip quickly and confidently. Slide the rösti back into the pan and cook for a further 5 minutes, or until golden and crispy. Slide onto a board.
- Shred the salt beef using two forks. Spread the mustard glaze over the rösti, leaving a border around the outside. Pile the salt beef on top, then dot over the sauerkraut. Scatter with the sliced gherkins and chives. Serve with the gherkin dressing and mixed salad leaves alongside.
