These Loaded Reuben Fries are loaded with chopped corned beef and sauerkraut topped with lots of melted swiss cheese and drizzled with creamy Russian dressing.
One thing I love about St. Patrick’s Day is the food! I always look forward to making corned beef and cabbage. I also love a hearty Irish stew. It reminds me of my trip to Ireland many years ago. I loved Ireland. It’s truly a beautiful country with rolling hills, hidden streams and beautiful scenery. It’s definitely one country I look forward to visiting again.
With St. Patrick’s Day right around the corner I couldn’t resist putting a fun twist on a classic Reuben with these delicious Loaded Reuben Fries. And while a reuben is not from Ireland (they were actually created in a NY deli) it’s got all the yummy ingredients we love in popular Irish dishes!
When Mr. Mother Thyme and I started dating years ago he used to take me TooJays, a deli in West Palm Beach where we lived at the time and we’d always get the reuben. It kind of became our signature lunch. All these years later every time I have a reuben I still think back to those lunch dates with my hubby.
These Loaded Reuben Fries are loaded with chopped corned beef and sauerkraut topped with lots of melted cheese and drizzled with Russian or thousand island dressing. I like to serve them in a cast iron skillet or you could even use a sheet pan. These loaded fries are perfect for St. Patty’s Day or any day you’re craving a reuben and fries!
- 1 bag (22 ounce) frozen waffle fries
- ½ pound deli sliced corned beef, chopped
- ¾ cup sauerkraut, drained
- 2 cups shredded swiss cheese
- ⅓ cup Russian or thousand island dressing
- Preheat oven to 425 degrees.
- Spread fries on a single layer on a large baking sheet and bake for about 25 minutes flipping half way through until golden brown.
- Reduce oven temperature to 375 degrees.
- Sprinkle corned beef, sauerkraut and cheese on top of fries.
- Bake for 8-10 minutes until cheese is melted.
- Drizzle with dressing before serving.