in Germany

Classic Labskaus

updated

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Ingredients for 4 servings:

  • 2 cans of corned beef (340 g each)
  • 5 onions
  • 75 g butter
  • 1 kg potatoes, boiled
  • 6 tbsp cucumber juice
  • Cucumber(s), (pickles) to taste
  • Beetroot, small balls to taste
  • Salt
  • nutmeg
  • Egg(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a quick and easy meal

Peel and finely chop the onions, and sauté them in butter until translucent. Fry the finely chopped corned beef in the onion until soft. Mash the cooked potatoes and stir into the meat mixture. Add the liquid from the pickles and, if desired, the beetroot liquid to create a mushy mash. You can also add a little of the hot potato cooking water. Finally, stir in the finely chopped pickles and pickled beetroot balls. Mix everything well and season with salt and nutmeg. Fry 1-2 fried eggs per serving and serve with the side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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