Labskaus

Ingredients

• 1 kg waxy potatoes
• 2 Bay leaves
• Salt
• 150 g onions (3 onions)
• 2 tbsp Rapeseed oil
• 340 g corned beef (canned)
• 200 ml classic vegetable broth
• Pepper
• ground cloves
• 4 eggs
• 220 g pickled beetroot (jar)
• 120 g pickles (4 pickles)
• 280 g matjes fillet (4 pieces or 4 bismarck herring fillets)

Instructions

1. 1.

   Peel, wash and cut potatoes into about 2 cm cubes. Place in a pot with bay leaves. Cover with slightly salted water, bring to boil and cook covered over medium heat for about 15 minutes.

2. 2.

   Meanwhile peel and finely dice onions. Heat 1 tbsp oil in a pan, add onions and simmer covered on low heat for 10–15 minutes.

3. 3.

   Add corned beef, break into small pieces with a fork and warm through. Bring vegetable broth to a boil in another pot.

4. 4.

   Drain potatoes and remove bay leaves.

5. 5.

   Mash potato cubes with a masher, stir in hot broth.

6. 6.

   Fold onion-beef mixture into the mashed potatoes, season with salt, pepper and cloves. Keep covered and warm.

7. 7.

   Heat remaining oil in a non‑stick pan, crack eggs and cook on medium heat for 3–5 minutes to make fried eggs. Season with salt.

8. 8.

   Drain beetroot and pickles. Pat matjes or herring fillets dry. Arrange the potato-beef mash with fried egg, herring, beetroot and pickles. Serve Labskaus immediately.