Hamburger Labskaus
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corned beef
- 750 g potato (s), peeled
- 3 pickled cucumber (s)
- 2 onions)
- some beetroot
- salt and pepper
- Allspice, ground
- Margarine for frying
- some cucumber liquid
- 4 egg (s)
- 4 herring fillet (s), (bismarck herring or roll pug)
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as boiled potatoes.
- In the meantime, sauté the finely diced onions in a little fat until they are blond. Add the chopped corned beef and cook with the lid on for about 3 minutes. Then add the diced pickles with some of the cucumber stock. Season savory with salt, pepper and allspice. If desired, add a little more diced beetroot. Let everything simmer gently for about 10 minutes.
- Mash the cooked potatoes a little, but not as fine as for puree! Stir in the corned beef mix. If the mixture is too firm, stir in a little more cucumber water.
- Fill on plate. Serve with a fried egg and, if you like, with herring, herring or rollmops.
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