Labskaus with fried egg & rollmops

Name: Labskaus with fried egg & rollmops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt and pepper; 1 glass (370 ml) Beetroot balls; 1 glass (370 ml) Gherkins; 2 Onions; 2 TABLESPOONS clarified butter; 1 tin(s) (340 g) corned beef; 200 ml Milk; 4 Eggs; 4 Rollmöpse

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt and pepper
1 glass (370 ml) Beetroot balls
1 glass (370 ml) Gherkins
2 Onions
2 TABLESPOONS clarified butter
1 tin(s) (340 g) corned beef
200 ml Milk
4 Eggs
4 Rollmöpse

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Drain the beetroot and collect the liquid. Finely dice beetroot and cucumber separately.
2
Peel and finely dice the onions. Heat 1 tbsp. lard in a pan. Fry the onions in it. Add the corned beef, crush it coarsely and fry it crumbly while stirring for about 5 minutes.
3
Warm up the milk. Drain potatoes, add milk and 4 tablespoons beetroot juice. Mash everything with a potato masher. Stir in corned beef. Season with salt and pepper. Keep warm on the switched off stove.
4
Heat 1 tablespoon of lard in a frying pan and fry 4 fried eggs in it. Season with salt and pepper. Arrange the lobskaus with cucumber and beetroot cubes, rollmops and fried egg.