Labskaus à la Didi

Ingredients for 1 servings:

• 120 g potatoes
• 100g corned beef
• 2 m.-sized eggs
• 6 small gherkins
• 1 m.-large shallot(s)
• 1 tsp salt
• 1 tsp broth, granulated
• 1 tbsp butter
• 1 pinch of sea salt from the mill
• 1 pinch(s) pepper, mixed from the mill
• 4 slice(s) beetroot from the jar
• 50 ml cucumber juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Gather all ingredients and cooking utensils within easy reach. Peel the potatoes, slice them, and place them in water to prevent them from browning. Bring a pot of water to the boil and season with salt and stock. Add the potatoes and cook for about 20 minutes. In the meantime, prepare the gherkins and shallots. Halve 4 gherkins and make three slits, then slice and dice the rest. Peel the shallot and dice them. Heat a pan with a tablespoon of butter, drain the potatoes, and add them to the pan. When the potatoes are lightly browned, add the diced shallots and sauté. Transfer the fried potatoes to the pot, add the diced and sliced ​​gherkins, and stir in the corned beef and let it melt. In the meantime, fry two fried eggs in the pan. Serve the Labskaus with the fried eggs, garnish with the gherkins and beetroot, and serve.