Summary

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)

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Instructions

1. Peel and chop the onions and sauté in the butter until translucent. Fry the chopped corned beef in it until pulpy.
2. 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.
3. Finally, chop the pickles and pickled beetroot balls, also cut into small pieces, add to the mix.
4. Mix everything well and season with salt and nutmeg.
5. Fry 1-2 fried eggs per serving and serve with it.