German
Labskaus
North Sea corned beef and potato mash sharpened with beet brine, pickles, herring, and a runny fried egg.
4 servings · 25 minutes prep · 45 minutes cook
Ingredients
Main
- 2 lb floury potatoes, peeled and quartered
- 1 tbsp kosher salt, for boiling water
- 12 oz sliced corned beef, chopped
- 1 whole yellow onion, diced
- 3 tbsp unsalted butter
- 1/2 cup beef stock
- 1/2 cup pickled beet brine
- 6 oz pickled beets, finely diced
- 1/2 tsp black pepper
- 4 whole eggs
- 4 whole rollmops pickled herring fillets
- 4 whole dill pickles
Directions
Method
- Boil the potatoes with the salt until tender, 18-22 minutes. Drain and mash coarsely.
- Cook the onion in 2 tbsp of the butter until soft, about 6 minutes. Add the corned beef and cook until warmed and slightly frizzled, 4 minutes.
- Stir in the mashed potatoes, beef broth, pickled beet brine, pickled beets, and black pepper. Cook until creamy, hot, and still slightly coarse, 5-7 minutes.
- Fry the eggs in the remaining butter until the whites are set and the yolks are still soft.
- Serve the labskaus topped with the fried eggs, with the rollmops and dill pickles alongside.
