Labskaus

🧂 Ingredients

• 500 g Potatoes
• 200 g Beets
• 400 g Corned beef
• 1 medium Onion
• 2 tablespoons Butter or Lard
• 4 fillets Pickled herring fillets
• 4 Eggs
• to taste Salt
• to taste Black pepper
• for serving Gherkins or pickled cucumbers
• for serving Rollmops (optional)

👨‍🍳 Instructions

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

💡 Pro Tips

• ✓Labskaus is known for its distinctive pink color, derived from the beets.
• ✓This dish is a classic example of resourceful, hearty sailor's fare.
• ✓For a more authentic presentation, serve with rollmops (pickled herring fillets rolled around a gherkin or onion).
• ✓Adjust the texture by mashing the potatoes and beets more or less thoroughly.

🔄 Variations

• For a richer flavor, you can use freshly cooked beef (like brisket or silverside) instead of canned corned beef. Cook it until tender, then finely chop.
• Some variations omit the beets for a less colorful, but still delicious, version.
• Add a splash of Worcestershire sauce or a dash of nutmeg for extra depth of flavor.

🥗 Nutrition

Per serving