Labskaus (German Corned Beef Hash)

• 1 small onion, chopped
• 4 teaspoons butter, divided
• 1 lb potato, peeled and quartered (about 4 medium)
• 1/2 cup milk
• 1 cup beef broth
• 10 ounces corned beef, diced
• 1 (10 ounce) can pickled beets, in slices (small can)
• 1 tablespoon pickled beet juice
• 4 eggs
• salt & freshly ground black pepper

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

onion, butter, potato, milk, beef broth, beef, pickled beets, beet juice, eggs, salt

Taken from www.food.com/recipe/labskaus-german-corned-beef-hash-423892 (may not work)