Labskaus nach Hamburger-Art

Ingredients

• 500 g Potatoes
• 1 onion
• 10 g butter
• 0.13 l milk
• 0.13 l broth
• 350 g corned beef
• 10 g margarine
• 4 eggs
• pepper (ground)
• Sea salt
• 4 pickles sliced
• 4 cherry tomatoes halved
• 1 tbsp chives

Instructions

1. 1.

   Peel the potatoes, cut them into small pieces and boil in lightly salted water until tender.

2. 2.

   Remove the onion skin and dice finely. Sauté in butter until translucent, then set aside.

3. 3.

   Warm the milk and broth. When the potatoes are cooked, drain the cooking water and add the milk. Mash the potatoes with a potato masher, adding more broth if needed. Fold in the onions.

4. 4.

   Crush the corned beef with a fork and stir it into the mashed potatoes.

5. 5.

   In a non‑stick pan melt the margarine and fry the eggs to your liking. Season with pepper and salt. Serve the Labskaus on plates topped with one fried egg, garnished with pickle slices, cherry tomatoes, and sprinkled chives.