Labskaus with herring and fried egg

Ingredients for 4 servings:

• 2 kg potatoes
• salt water
• 150 g gherkins
• 200 g beetroot from the jar
• 100 ml milk
• 2 cans of corned beef (340 g each, please do not use salt beef)
• 4 eggs
• 4 herring fillets
• 200 g butter or margarine
• 200 g breadcrumbs
• 2 onions, cut into rings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

If you leave out the matjes, children will love it

First, peel the potatoes and boil them in salted water for 20-25 minutes until nice and soft. Use this time to dice the cucumbers and beetroot, take the onion rings, and place everything in small bowls. Dry the herring with a kitchen towel, and set aside salt and pepper, as well as the milk, butter, and breadcrumbs. The cooked potatoes are then pureed with the corned beef, cucumbers, and beetroot along with the spices. I add the cucumbers and beetroot last, as I like the pieces. If it’s still too thick, thin it with the beetroot stock. Now, fry the eggs into regular fried eggs, and toast the breadcrumbs with butter or margarine, then sprinkle them over the Labskaus. Serve with the herring fillets.