Labskaus

Now the one thing I will say about German food is that a lot of it it is good honest hearty food that will satisfy you.  Not long list of spices but plain ingredients that will deliver flavour and quench you apatite. This dish I just love it say almost everything that you want from a meal like this Labskaus is from Hamburg and was apparently a favored dish of dock workers and sailors. And you can see why after a day or night moving heavy loads around you want something to eat  and this fits the bill.

You will need

450g/1lb of corned beef

1 or 2  large onion

$50g/1lb of cooked potatoes

400g/14 oz pickled

A dash of veg oil

salt and pepper to taste

4 eggs  

A dash of vinegar  if you poach your eggs  

Right fist you need to get you corned beef, beetroot, onions  and potatoes and chop then up very fine but keep them separate from each other.  Also make sure that the beetroot is well drained.  Now you need a good solid frying pan for this dish get it on the stove top and nice and hot add the oil and start by frying to potatoes.

Now the secret is to keep stirring and let everything get nice and brown. It is the crisping of the potatoes and all those crunchy bits that stick to the pan that give it the flavour so keep working them in. Once the potatoes have started to cook add the onions, let them go nice and soft then add the beef. And finally add the beet root and just let that warm through and season with salt and pepper to taste.

Now while the beet root is warming through you can cook your eggs. Now I am not sure if you should fry your eggs or poach them, which seem to be a matter of taste. But I think as it is fried dish I would have a poached egg, or two in which case e you might need some more eggs.

Arrange the Labskaus on a plate and place the egg on top so when you cut into it the yolk makes a sauce that runs in to the hash underneath.  

This is normally served with  tomato sauce as well as Rollmops, Dill pickles and more Pickled Beetroot if you want.