Labskaus Classic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans corned beef (340 g each)
- 5 onion (s)
- 75 g butter
- 1 kg potato (s), boiled
- 6 tablespoon cucumber liquid
- Cucumber (s), (pickles) to taste
- Beetroot, including small balls to taste
- salt
- nutmeg
- Egg (s)
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions and sauté in the butter until translucent. Fry the chopped corned beef in it until pulpy.
- Mash the boiled potatoes to a pulp and stir into the meat mixture. Add the liquid from the pickles and possibly the beetroot liquid to make a mushy pulp. You can also add a little hot cooking water to the potatoes.
- Finally, chop the pickles and pickled beetroot balls, also cut into small pieces, add to the mix.
- Mix everything well and season with salt and nutmeg.
- Fry 1-2 fried eggs per serving and serve with it.
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