Hamburg Labskaus

Ingredients for 4 servings:

• 1,500 g jacket potatoes
• ½ can corned beef
• 2 Bismarck herring(s) from the jar
• 8 gherkins
• ½ jar beetroot
• 1 onion(s)
• 8 tbsp cucumber water from the gherkins
• some vegetable stock powder
• some black pepper
• some allspice
• n. B. Egg(s) (fried eggs)
• 3 tbsp butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Boil the potatoes in their skins. Dice or chop the onion, gherkins, beetroot, and herring. Heat the butter in a pan and sauté the onions until translucent. Add the corned beef and fry briefly, stirring. Then add the beetroot, gherkins, and two Bismarck herrings, and fry everything thoroughly for about 5 minutes, stirring occasionally. Now add the 8 tablespoons of pickle water, along with the pepper, stock powder, and allspice. Fry for another 3 minutes and remove from the heat. Mash the potatoes in their skins and mix in the mixture from the pan thoroughly. If you don’t like herring, you can leave it out or serve it separately on the plate. (But then it’s no longer authentic Hamburg.) Serve with a fried egg, gherkins, and beetroot.