Koenigsberger KlopseLabskaus Lasagna



Labskaus




Ingredients:
500 g / 1 lb
125 ml / 0.5 cup
125 ml / 0.5 cup
1
10 g / 0.3 oz
300 g / 10 oz
50 g / 1.6 oz
2 tbsp
9
3
10 g / 0.3 oz
3

1/4 tsp
Null

Serves 3 - 717 cal per serving
Prep-time: 30 min. - Total-time: 45 min.
Labskaus is an old sailor dish and a specialty from the German city of Hamburg. Peel the potatoes, cut in small pieces and cook them in salted water until done. Finely dice the onion and steam until glassy, set aside. Warm the milk and the broth. Strain the potatoes add the milk and mash. Add as much broth you will need until a smooth puree result that is not too firm. Fold in the onions. Cut the corned beef in cubes and add to the potatoes. Finely chop the red beets and also add to the potatoes. Stir in 2 tbsp from the red beet juice. Season with pepper and salt. In a pan melt the margarine and make 3 fried eggs. Season to taste. Put the Labskaus on warmed plates, top each with a fried egg. Serve with rollmops, pickles and the remaining red beets.



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