Ingredients
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1 small onion
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4 tsp Butter
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1 lb potatoes
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1/2 cup Milk
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1 cup Beef Broth
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10 oz corned beef
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1 small can Pickled Beetroot
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1 tbsp pickled beet juice
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9 rollmops (pickled herring wrapped around a gherkin pickle)
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3 Eggs
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Salt & pepper
Directions
This hearty German dish is a classic of the harbor city Hamburg. Boiled and riced potatoes are stewed with beef and onions, and then the whole dish takes a turn when gherkins and finely sliced beetroot are added! The whole mix is then seasoned with salt, pepper, and allspice and fried. It is often accompanied by another German favourite: pickled herring, or a fried egg!
Preparation:
- Cook the potatoes in salted water until soft.
- Brown the onions in 2 tsp butter for 3 minutes and remove from heat.
- Brown the corned beef cubes in the same pan until warmed through.
- Chop 5 beet slices small, reserving the rest.
- Drain the potatoes and add the milk. Mash the potatoes with a potato masher (they will be chunky). Add enough broth to make the potatoes wet, but not runny. Fold in the browned onions, chopped corned beef, chopped beets, and beet juice. Season with salt and pepper.
- Using a non-stick pan, melt 2 teaspoons of butter and fry the 3 eggs. Salt and pepper to taste.
- Divide the labskaus onto 3 pre-warmed plates. Arrange one fried egg on top of each mound of labskaus, add the rollmops, the reserved pickled red beets, and spicy German pickles and serve immediately.
