Summary

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

1. Boil the potatoes as boiled potatoes.
2. 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.
3. 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.
4. Fill on plate. Serve with a fried egg and, if you like, with herring, herring or rollmops.