👨‍🍳 Ohjeet

1. 1

   Boil the potatoes: Place the peeled and quartered potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender. Drain well.

   ⏱️ 20 minutes
2. 2

   Prepare the beet and potato mash: While the potatoes are cooking, place the chopped cooked beets in a food processor or a bowl. Add the drained hot potatoes. Mash the potatoes and beets together until you have a coarse mash. You can also use a potato masher for a more rustic texture. Season with salt and pepper to taste. The mixture should have a vibrant pink color.

   ⏱️ 10 minutes
3. 3

   Sauté the onion: In a large skillet, melt the butter or lard over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not let it brown.

   ⏱️ 7 minutes
4. 4

   Combine and heat the hash: Add the finely chopped corned beef to the skillet with the sautéed onions. Stir to combine. Add the beet and potato mash to the skillet. Mix everything together thoroughly until well combined and heated through. Continue to cook for another 5-10 minutes, stirring occasionally, until the mixture is hot and slightly firm. Taste and adjust seasoning with salt and pepper if needed.

   ⏱️ 10 minutes
5. 5

   Fry the eggs: While the labskaus is heating, fry the eggs in a separate non-stick pan until the whites are set and the yolks are still runny. Season with salt and pepper.

   ⏱️ 5 minutes
6. 6

   Serve: To serve, traditionally, the labskaus is formed into a mound on each plate. Top each mound with a fried egg. Arrange the pieces of pickled herring and gherkins on the side. Optional: serve with rollmops for an authentic experience.

   ⏱️ 2 minutes