Hamburger Labskaus (Corned Beef and Mashed Potatoes)

5 from 1 vote

The traditional sailor fare from Northern Germany,

Course Main Course

Cuisine Gernan

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 391kcal

Peel the potatoes and boil them in salted water (with 1 teaspoon of salt) until tender.
1 ½ lb potatoes
Peel and finely chop the onions. Remove the corned beef from the can and cut it into rough cubes. Heat 1 tablespoon of oil in a pan over medium-high heat. Sauté the onions until they turn translucent. Add 2 tablespoons of gherkin brine, then stir in the corned beef. Cook for another 5 minutes, stirring occasionally.
2 tablespoon neutral oil , 2 onions , 1 can corned beef, 6 tablespoon gherkin brine
Drain the cooked potatoes and let the steam evaporate. Mash them lightly—some lumps are fine for texture.
Mix the mashed potatoes with the corned beef mixture. Stir in the beet juice and remaining gherkin brine. Season with salt and pepper to taste. Adjust the beet juice and pickle brine to your preference.
4 tablespoon juice from the cooked beetroot
Heat the remaining 1 tablespoon of oil in a pan. Fry the eggs to your desired doneness.
4 eggs
Plate the Labskaus.: garnish with cooked beet slices and pickles on the side and top with the fried eggs and optional soused herring.
sliced red beetroot , dill pickled gherkins , 4 soussed hering,