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Hamburg Labskaus

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Ingredients for 2 servings:

  • 3 beetroot bulbs
  • 8 m.-sized potatoes
  • 1 can of corned beef
  • 2 eggs
  • 2 gherkins
  • 2 rollmops
  • Salt
  • pepper
  • butter

Instructions

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

Boil the potatoes until soft and drain. Then finely chop the beetroot and add it to the potatoes along with its juice (if you don’t have beetroot, you can use a jar, but then reduce the amount considerably. The juice should add more color, but the overall consistency should be a mush). Stir in the corned beef, heat everything until pureed, and season with salt and pepper. Meanwhile, heat a little butter in a pan and fry two eggs until fried. Then season with salt and pepper. Arrange the eggs on top of the Labskaus, serve with the gherkin and the rollmops as a 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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