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
- 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.
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)