Labskaus

Preparation

1. 01

   Boiling

   Peel and quarter the potatoes, then cook in salted water for about 20–25 minutes until tender. Reserve some cooking liquid.

2. 02

   Mashing

   Drain the potatoes and mash them coarsely with butter and nutmeg. Add some cooking liquid as needed to keep the mash smooth. Season with salt and pepper.

3. 03

   Sautéing

   Heat the oil in a large skillet. Sauté the onions over medium heat until softened and translucent, then add the corned beef dice and cook, stirring, for 5–7 minutes.

4. 04

   Heating

   Fold the beet and pickle dice into the corned beef mixture and heat briefly. Remove from heat.

5. 05

   Frying

   In a separate skillet, fry the eggs in a little oil until the whites are set but the yolks are still runny.

6. 06

   Plating

   Divide the mashed potatoes among four plates. Spoon the corned beef and beet mixture on top. Arrange the matjes pieces and one fried egg on each. Sprinkle with pepper and serve immediately.