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  • 1 pound Idaho potatoes, cut into thin wedges
  • 1 pound sweet potatoes, peeled cut into wedges
  • EVOO Extra Virgin Olive Oil, for liberal drizzling
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 teaspoon caraway seeds
  • 1 pound sauerkraut
  • 1/2 cup ketchup
  • 3/4 cup sour cream
  • 1/4 cup pickle relish
  • 1 1/2 pounds 1/4-inch thick sliced corned beef, chopped
  • About 2 cups, 12 ounces, shredded Emmentaler cheese or Gruyre cheese
  • Chopped celery tops or parsley for garnish


Serves: 4


Preheat oven to 400F.

Preheat a large, cast-iron skillet over medium-high heat.

In a large bowl, combine potatoes with a liberal drizzle of EVOO, enough to coat potatoes. Season with salt, pepper, a little nutmeg and caraway seeds. Add to hot pan, toss around and situate in fairly even layer. Transfer to oven and roast about 20-25 minutes.

Rinse and drain sauerkraut.

Combine ketchup, sour cream and relish in a bowl. Season with salt and pepper.

Remove skillet from oven and top the potatoes with sauerkraut, sauce, chopped corned beef and cheese. Return skillet to oven and bake 10-12 minutes more until cheese is bubbly. Serve from hot skillet.