Northern German Labskaus Corned Beef Potato Beetroot Dish

Peel and dice the potatoes into uniform pieces. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until very tender.

While potatoes cook, finely chop the onion. In a large pan, melt the butter over medium heat and sauté the onion until translucent and soft, about 5-7 minutes.

Drain the cooked potatoes thoroughly. Return them to the pot and mash them until smooth. Stir in the milk and season with salt and pepper to taste.

Add the canned corned beef to the mashed potatoes along with the sautéed onions. Mix well until the corned beef is fully incorporated and the mixture is heated through.

Stir in the diced pickled beetroot and diced pickled gherkins. Mix gently to combine, being careful not to over-mash the beetroot. Keep warm over low heat.

In a separate frying pan, fry the eggs sunny-side up or to your preference. Ensure the yolks are still runny for best results.

Serve the Labskaus hot, topped with a freshly fried egg. Garnish with extra pickled gherkins or beetroot on the side if desired.