Corned Beef Potato and Beet Hash

Ingredients: 12 oz to 1 lb. corned beef 1 large onion chopped 1/4 inch dice 1 ib of cooked potatoes about 4 medium, diced 1 14 oz can beets , about 1 1/2 cup diced Oil for frying salt and pepper 4 eggs , 1 for each person but 2 if desired. Vinegar (for poaching water) Optional garnish Rollmops, Dill pickles Pickled Beets printer friendly           Metric Conversion Chart Find the Spatula I LOVE for this and other dishes and you really NEED a great heavy bottom skillet. 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. 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. OXO Good Grips Fish Turner This is my favorite all purpose turner. It is flexible but strong, and when you lift excess oil falls through. You can get in hard to get places with the angled blade. Cuisinart 733-30H Chef's Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover I think everyone should have a really nice stainless thick bottomed skillet. This is good quality and great reviews, and stays looking very nice. You will use this for a lifetime. Gaisberger Marsch Schmoorbraten I order from the German Deli more frequently than ever. I try to get in bulk to make the shipping dollars count. Also there are sales all the time I like to take advantage of. They are nice folks. If you don't believe me call them. and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food Go here and search for all kinds of German Food Shop For Great Deals on Home and Kitchen

Our Family Cookbook Recipes from a German Grandma Browse Through Our Book Here Comes with 28 Bonus Step by Step Recipes with color pictures. See the whole list of Bonus Recipes with step by step pictures 16.97

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Source: https://www.kitchenproject.com/german/recipes/Beef/Labskaus/index.htm

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