For 2 servings:
- 400 g potatoes
- 1 onion
- 1 tin of corned beef
- 200 g beet (pre-cooked)
- 2 gherkins
- 100 ml cucumber stock
- 3 Lauenroth matie fillets (e.g. smoked matie fillets or Nordic matie fillets)
- 2 eggs
- salt & pepper
- pinch of allspice
Werner Lauenroth...
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Labskaus
... not only for sailors
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Preparation
- Peel the potatoes and cook in boiling salted water.
- Cut the onion, gherkins, beetroot, corned beef and one matie fillet into fine cubes.
- Then sauté the onion in a pot until translucent. Add the gherkins, cucumber stock, beetroot, corned beef and the matjes and simmer gently for about 10 minutes, stirring.
- Season with salt, pepper and allspice.
- Finely mash boiled potatoes with a potato masher and add to the beetroot/corned beef mixture. If necessary, add a little potato water to the desired consistency.
- Fry the eggs in the pan as a toy egg and serve together with the remaining matjes fillets and some gherkins for the Labskaus.
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