Labskaus

Labskaus  (Corned Beef Hash)

Ingredients

2 oz butter
1-2 onions
11 oz corned beef
2 1/2 lb potatoes
1 c water
1 tsp salt
4 whole peppercorn (optional, could also use a bay leaf)
Eggs, prepared sunny-side up
Salt, vinegar & mustard, whole pickle; to taste

Preparation

1. Cut the meat into small cubes and finely chop onions. Fry both in the butter to a golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and peppercorns until they are done.

3. Mash all together and season to taste with salt, vinegar, and mustard, as desired.

4.  Serve each portion with egg laid on top.  Optional, place a pickle on the side.

Notes:  This recipe is from Northern Germany, cooked by fishermen on their boats and served with beer.   It dates back at least to 1701.  Some recipes include beets, beet juice (provides a pink color), and herring fillets.  Mom made the more basic recipe.  This was Dad’s all-time favorite food.