This hearty dish from the city of Hamburg is a classic German meal. The amazing flavors are a result of the mix of boiled potatoes, onions, corned beef balanced out with tangy gherkins and sliced pickled beetroot. The entire dish is crowned with a delicious fried egg and/or pickled herring.
With so many good things on one plate it’s no wonder the Germans love it as much as they do! Enjoy this classic Hamburger Labskaus recipe!
- 1 small onion
- 10 oz corned beef (canned beef) chopped
- 4 tsp butter
- 1 lb potatoes 4 potatoes, peeled and quartered
- 1/2 cup milk
- 1 cup beef broth
- 1 small can pickled beetroot
- 1 tbsp pickled beet juice
- 9 rollmops pickled herring wrapped around a gherkin pickle
- 3 eggs
- Cook the potatoes in salted water until soft.
- Melt about 2 tablespoons of butter and fry the finely chopped onion until translucent. This should take about 3 minutes. Transfer the onion to a separate dish and then fry the beef cubes until nicely browned.
- Slice 5 slices from the beets and reserve the rest as they are for later.
- Turn off the heat, when the potatoes are done and drain away the water. Pour in the milk and mash thoroughly with a potato masher. The mash should be wet but make sure it doesn't turn out too runny, so adjust accordingly with some beef broth.
- Add the fried onion, chopped beets, corned beef, beet juice and season with salt and pepper.
- Fry the eggs in 3 teaspoons of melted butter and season with salt and pepper to your liking.
- Plate the labskaus onto 3 pre-heated plates by adding a mound of labskaus and an egg on top of each. Accompany with the pickled red beets, German pickles and rollmops and enjoy!
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