Labskaus

Ingredienti

• 800 g floury potatoes
• 400 g corned beef (canned)
• 2 medium onions
• 250 g cooked beetroot (vacuum-packed or home-cooked)
• 50 ml beetroot juice
• 50 g butter
• 6 eggs
• 6 gherkins
• 6 rolmops or herring fillets (optional)
• Salt and freshly ground black pepper
• Mustard, to serve

Preparazione

1. 1

   Peel the potatoes and cut them into even pieces. Cook them in salted water for about 20 minutes until tender. Drain and let them steam off briefly.Finely chop the onion. Heat a knob of butter in a frying pan over medium heat and sweat the onion until translucent, about 4 minutes.Add the corned beef to the pan and break it up finely with a fork. Stir it into the onion and fry briefly so everything is heated through.Roughly mash the cooked potatoes. Add the corned beef–onion mixture and fold in the drained, coarsely chopped beetroot. Season with salt, pepper and a splash of beetroot juice for extra color and flavor.Heat a second frying pan with a little butter over medium heat. Fry one egg per portion with a soft yolk so it stays nicely runny.Divide the potato–beet mixture among deep plates. Place a fried egg on top of each portion. Garnish with slices of gherkin, a rolmops or herring fillet of your choice and, if you like, a spoonful of red beet salad.Serve immediately and eat it warm. Put mustard on the table for anyone who wants an extra tang.