Entrees > Germany > Seafood > Herring & Corned Beef with Egg >
Herring & Corned Beef with Egg
Labskaus
1 LB corned beef, cubed
Water
2 onions, diced
1 salted herring, watered & deboned
1/4 to 1/2 C lard or margarine
2 LBS potatoes, cooked & mashed
Black pepper to taste
Pinch of nutmeg
Eggs
Dill pickles, sliced lengthwise
1 large beetroot, sliced (sub with canned, already sliced)
Add cubed corned beef to skillet; cook in a bit of water for about ten minutes, stirring often. Drain meat; place in a bowl and mash with a fork. Mix in diced onions. Return to skillet with lard or margarine; add herring. Cook in hot lard or margarine, stirring frequently. Mix in mashed potatoes; season with nutmeg and black pepper to taste. Stir. Place mixture on a plate; top with fried or poached eggs. Serve pickles and beetroot on the side.
*Labskaus image (C) The Weaver-Magnus Manske (2010). Image released into the public domain by author and copyright holder (per Wikipedia).
Related Link:
Food Fare Culinary Collection: German Gourmania
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