Labskaus

Ingredients

Potatoes

4 large, peeled and diced

Onions

2 medium, diced

Corned beef

1 can (12 oz) or 1 pound cooked, diced

Butter

2 tablespoons

Beetroot

1 cup, cooked and diced

Salt

to taste

Black pepper

to taste

Eggs

4, for frying

Pickled gherkins

for serving

Instructions

1. Peel and dice the potatoes and onions into even-sized pieces.
2. In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they are translucent, about 5 minutes.
3. Stir in the corned beef and diced potatoes. Cover with water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 30-40 minutes, or until the potatoes are soft and easily pierced with a fork.
4. Add the cooked and diced beetroot to the pot. Using a potato masher, mash everything together until it reaches a rough puree consistency. It should remain slightly chunky for texture.
5. Season the mixture with salt and pepper to taste, adjusting as necessary.
6. In a separate pan, fry the eggs sunny-side up or to your preferred doneness.
7. To serve, spoon a generous portion of Labskaus onto each plate, top with a fried egg, and garnish with pickled gherkins on the side.