Labskaus (German Corned Beef Hash) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a one-dish meal and a specialty of Hamburg, Germany. It is basically a corned beef hash (potatoes and corned beef) mixed with beets, so that the dish is completely red. It is served with a fried egg on top and spicy German pickles and rollmops (pickled herring wrapped around a pickle). The recipe is German Rollmops (rollmopse). Ingredients:
1 small onion, chopped |
4 teaspoons butter, divided |
1 lb potato, peeled and quartered (about 4 medium) |
1/2 cup milk |
1 cup beef broth |
10 ounces corned beef, diced |
1 (10 ounce) can pickled beets, in slices (small can) |
1 tablespoon pickled beet juice |
4 eggs |
salt & freshly ground black pepper |
Directions:
1. In saucepan, cook potatoes in salted water until tender; drain, add milk and mash with a potato masher, leaving them somewhat chunky.
2. Add enough broth so the potatoes are wet, but not runny.
3. Meanwhile, in a skillet, brown the onions in 2 teaspoons butter for about 3 minutes; remove and set aside.
4. Brown the corned beef until warmed through; set aside.
5. Chop 5 of the beet slices into small dice, reserving the remainder.
6. Combine the potatoes, browned onions, corned beef, chopped beets and one tablespoon beet juice; season with salt and pepper.
7. In a clean skillet, fry the eggs in 2 teaspoon butter; season with salt and pepper.
8. Divide the potato/corned beef/beet mixture between 4 plates.
9. Top each with a fried egg and serve with remaining sliced beets, rollmops, and pickles.
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