Labskaus

Ingredients

• 600g corned beef, cooked and chopped
• 800g potatoes, peeled and chunked
• 2 cooked beetroots, chopped
• 1 onion, finely chopped
• 2 tbsp butter
• 1/4 cup beetroot pickling juice or milk
• salt and pepper
• 4 eggs
• oil, for frying
• 4 pickled herring fillets or rollmops
• 4 gherkins, sliced

Before you cook

• Peel and chunk the potatoes.
• Chop the cooked corned beef and beetroot.
• Finely chop the onion.

Steps

1. Put the potatoes in a pot and cover them with salted water.
2. Bring to a boil and cook for 15-18 minutes until tender.
3. Melt the butter in a skillet over medium heat.
4. Add the onion and cook for 5 minutes until softened.
5. Drain the potatoes and return them to their pot.
6. Add the cooked onion, corned beef, and beetroot to the potatoes.
7. Mash everything together, adding the pickling juice or milk a little at a time until the mixture is a soft, spreadable pink mash.
8. Season with salt and pepper.
9. Divide the mash among four plates, mounding it slightly.
10. Heat a little oil in a clean pan over medium heat.
11. Fry the eggs sunny-side up.
12. Top each mound of mash with a fried egg.
13. Arrange a pickled herring fillet and sliced gherkins alongside each plate and serve.