Bremerhaven Labskaus

Ingredients for 4 servings:

• 1 can of corned beef (preferably from Exeter)
• 500 g potatoes, floury or mostly waxy
• 125 g butter
• 1 onion(s)
• salt and pepper
• 150 ml milk
• 4 eggs or more fried
• Beetroot, pickled
• Pickle(s)
• Matjes fillet(s) or herring bites

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Insider tip: with baked crust! Easy to prepare!

First of all: The beetroot is served as a side dish and not stirred into the Labskaus or cooked with it. Peel the potatoes, cut them into pieces, and boil them in salted water. Meanwhile, finely dice the onion and fry them in a separate pot with a knob of butter until translucent. Add the corned beef to the onions and break it up over low to medium heat until it can be mixed with the onions. When the potatoes are tender, drain them and mash them in a bowl with butter and milk. Don’t make it too runny! Add a little salt and pepper. Add the corned beef and onions and mix everything well with a spoon. The Labskaus is now technically ready and can be served with fried eggs, beetroot, gherkins, and herring fillet. But why not try the baked version? It’s also easy to prepare in advance: Place the Labskaus described above in a casserole dish (you can do this the day before or in the morning) and top with knobs of butter. Bake the casserole dish on the middle rack of the oven at 200°C (400°F) for 1 to 1 1/4 hours. This creates a delicious potato crust and makes it look better. The crust should be nice and crispy; if not, leave it in the oven for a few minutes longer. Serve with the same side dishes. Tip: A larger casserole dish creates more crust; kids especially love it!