Labskaus (sailors' corned beef and beetroot hash)

Name: Labskaus (sailors' corned beef and beetroot hash)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 600 g floury potatoes; 2 piece onions; 2 tbsp clarified butter; 400 g corned beef (tinned); 300 g cooked beetroot (vacuum-packed); 4 tbsp beetroot juice (from the pack); 100 ml meat stock; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 4 piece eggs (medium); 2 tbsp butter or margarine for the fried eggs; 4 piece rollmops (from the jar); 4 piece pickled gherkins

A German classic from Bremen: Labskaus is the sailors' dish of the Hanseatic cities and is as much at home in Bremen as in Hamburg. Potatoes, corned beef and beetroot are mashed into a robustly seasoned, pink mixture. A fried egg, a rollmops and a pickled gherkin belong with it.

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Cook time

60 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

670 kcal

Calories

43 g

Protein

39 g

Fat

34 g

Carbs

Ingredients

For 4 servings

Estimated cost~€9.00 · ~€2.25/serving

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Instructions

1
Peel the potatoes, cut them into equal-sized pieces and cook them in salted water until soft.
2
Drain the potatoes, let them steam off briefly and mash them coarsely.
3
Dice the onions finely. Heat the clarified butter in a wide pan and soften the onions in it until translucent.
4
Crush the corned beef with a fork, add it to the onions and warm it through, stirring. Dice the beetroot finely and stir it in.
5
Fold in the mashed potatoes and pour in the meat stock. Colour everything pink with the beetroot juice, season with salt, pepper and nutmeg and let it all heat through once more.
6
Heat the butter or margarine for the fried eggs in a frying pan and fry the eggs in it until the white has set completely.
7
Pile the Labskaus onto warmed plates, set a fried egg on each and arrange the rollmops and the gherkin alongside.