Labskaus with minced meat – simple and different

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 600 g potatoes
• 300 g beetroot
• 1 large onion(s) or 2 small ones
• 250 ml vegetable broth or meat broth
• salt and pepper
• oil
• 4 eggs
• possibly gherkins, for serving

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A quick pan dish that finally doesn’t look like something you’ve eaten before.

Peel the onion, potatoes, and beetroot. Finely chop the peeled onion and cut the potatoes and beetroot into bite-sized pieces. Add a little oil to a large pan and heat over high heat. Add the chopped onion to the hot oil. When the onion pieces have turned translucent, add the minced meat and mix with the onions. Once the minced meat is well browned, add the stock, potato pieces, and beetroot. Season generously with salt and pepper. Cover the pan and simmer over low heat for about 30 minutes, until the potatoes and beetroot are tender, stirring occasionally. During the last five minutes of cooking, cook the fried eggs in another pan with a little oil and salt. Serving: When all the ingredients are cooked and the fried eggs are done, arrange the Labskaus pan on large, flat plates. The fried egg is served on top. As a side dish, I recommend pickled gherkins and, depending on your taste, sour rollmops or spicy fried herring. …and one last tip: This Labskaus pan tastes even better if you prepare it the evening before, let it cool/soak overnight, and serve it the next day.