Fill a pan with a quart of water and 2 tablespoons white vinegar and bring to a simmer.
First I chop and assemble the ingredients. The amount of potatoes can vary, more potatoes makes the hash congeal a bit more so your serving sticks together. The technique of making a good Labskaus or Hash as it is called in the states is to fry it and constanty stir to crisp and brown all the nice components. Browning brings out a tremendous amount of flavor that you don't get by just heating the ingredients and getting an occasional browned spots.
Place about 2 tablespooons or more for crispier in pan and heat to medium high.
Add the corned beef, onions and potatoes and fry turning every 15 seconds. I use a flexible spatula and scrape the crust off the pan. This adds so much flavor. I like to add a little salt and pepper right now. |
Add the chopped beets and continue to fry for another minute |
While you are browning the hash poach the eggs one at a time. with a spoon stir the water until you have a nice little whirlpool, drop one egg in at a time and poach to desired doneness. remove to plate and repeat. |
Taste the Labskaus and adjust salt and pepper. If you need to hold for serving, turn heat off and slightly cover. If you cover completely it will get soggy.
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When ready to serve, put an egg back into the hot water to reheat, then dish a mound of Labskaus on the plate. Place the hot egg on top of the hash then repeat. This keeps the eggs from overcooking.
I prefer 2 soft poached eggs. The runny yolk makes a perfect sauce. Serve with tomato sauce or catsup.
This style I used red and yellow beets, lightly pickled to give a nice contrast flavor.
If you go to Northern Germany and order this you will probably get it with dill pickles and a rollmop ( Herring filet wrapped around a pickle) and mabe some pickled beets.
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