Entree: Germany – Schleswig-Holstein – Labskaus (Northern German corned beef and potato hash with beetroot, traditionally served with fried egg and pickles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (454 g) canned or cooked corned beef, chopped or shredded
- 2 lb (900 g) waxy potatoes, peeled and cut into chunks
- 1 cup (150 g) cooked beetroot, diced or grated (about 3 medium beets)
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 tbsp (45 g) butter
- 2 tbsp (30 ml) vegetable oil
- 4 large eggs
- 4 small pickled gherkins, sliced, about 4 oz (120 g)
- 4 pickled herring fillets (optional), about 6 oz (170 g)
- 1 tbsp (15 ml) German mustard
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the potatoes in a large pot, cover with cold salted water, and simmer until very tender, about 15–20 minutes. Drain and return to the pot; roughly mash leaving some texture.
2. While potatoes cook, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the corned beef and cook, breaking it up, until heated through and slightly caramelized, about 5–7 minutes.
3. Stir the cooked beetroot and mustard into the corned beef and onion mixture. Add this mixture to the mashed potatoes and fold together until combined but still coarse; season with salt and pepper. If the mix seems dry, add the remaining butter or a splash of stock.
4. For a traditional finish, form the labskaus into four patties (optional) and fry in a little oil until crusty on both sides, about 3–4 minutes per side. Alternatively, serve the loose mash warm.
5. Fry the eggs sunny-side up in the remaining oil until the whites are set and yolks still runny. Plate the labskaus topped with a fried egg, and serve with pickled gherkins, pickled herring if using, and a sprinkle of chopped parsley.

1. Place the potatoes in a large pot, cover with cold salted water, and simmer until very tender, about 15–20 minutes. Drain and return to the pot; roughly mash leaving some texture.
2. While potatoes cook, heat 1 tbsp butter and 1 tbsp oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the corned beef and cook, breaking it up, until heated through and slightly caramelized, about 5–7 minutes.
3. Stir the cooked beetroot and mustard into the corned beef and onion mixture. Add this mixture to the mashed potatoes and fold together until combined but still coarse; season with salt and pepper. If the mix seems dry, add the remaining butter or a splash of stock.
4. For a traditional finish, form the labskaus into four patties (optional) and fry in a little oil until crusty on both sides, about 3–4 minutes per side. Alternatively, serve the loose mash warm.
5. Fry the eggs sunny-side up in the remaining oil until the whites are set and yolks still runny. Plate the labskaus topped with a fried egg, and serve with pickled gherkins, pickled herring if using, and a sprinkle of chopped parsley.