Labskaus German Corned Beef Hash Food

LABSKAUS (CORNED BEEF, POTATOES, AND ONIONS)

Steps:

• Cook the potatoes in salted water until soft. Brown the onions in 2 tsp butter for 3 minutes and remove from heat. Brown the corned beef cubes in the same pan until warmed through. Chop 5 beet slices small, reserving the rest.
• Drain the potatoes and add the milk. Mash the potatoes with a potato masher. Add enough broth to moisten the potatoes. Fold in the browned onions, chopped corned beef, chopped beets and the beet juice. Season with salt and pepper.
• Using a skillet, melt 2 teaspoons butter and fry the 3 eggs. Salt and pepper to taste.
• Divide the Labskaus onto 3 pre-warmed plates. Arrange one fried egg on top of each mound of Labskaus, add the Rollmops, the reserved pickled red beets and spicy German pickles and serve at once.

LABSKAUS (GERMAN CORNED BEEF HASH)

Steps:

• In saucepan, cook potatoes in salted water until tender; drain, add milk and mash with a potato masher, leaving them somewhat chunky.
• Add enough broth so the potatoes are wet, but not runny.
• Meanwhile, in a skillet, brown the onions in 2 teaspoons butter for about 3 minutes; remove and set aside.
• Brown the corned beef until warmed through; set aside.
• Chop 5 of the beet slices into small dice, reserving the remainder.
• Combine the potatoes, browned onions, corned beef, chopped beets and one tablespoon beet juice; season with salt and pepper.
• In a clean skillet, fry the eggs in 2 teaspoon butter; season with salt and pepper.
• Divide the potato/corned beef/beet mixture between 4 plates.
• Top each with a fried egg and serve with remaining sliced beets, rollmops, and pickles.