Summary

Ingredients

• 250 g corned beef
• 200 g potato (s), peeled, diced and boiled
• 1 small onion (s), finely diced
• some oil
• pepper
• salt
• 1 glass beetroot salad
• 2 pickled cucumber (s)
• 2 rollpugs
• 2 egg (s)

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Instructions

1. Cut the corned beef into small pieces and fry in the oil with the onion until it has crumbled nicely. Chop half of the beetroot and add. Pour in some juice from the salad and simmer until a nice porridge has formed. Season with salt and pepper. Crush.
2. Drain 1 pickle and 1 rollmops each on kitchen paper and arrange on the plate. Fry 2 fried eggs. Spread the corned beef mixture on the plates and place the fried eggs on top of the mixture.