Evaporate potatoes well
watery potatoes dilute the Labskaus. After draining, allow to dry briefly in the hot pot and then stir with corned beef and broth.
German Recipe
Labskaus with fried egg
Cook the potatoes softly, drain them and leave them to steam dry. Sweat the onion in butter, add corned beef and beetroot. Add potatoes and broth and coarsely stamp everything. Fry the eggs. Serve the Labskaus with egg, cucumber and matjes.
Total time
1 hr 5 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Labskaus with Spiegelei step by step
Add potatoes and broth and stamp everything roughly. Roast the eggs. Serve Labskaus with egg, cucumber and matjes.
Dinner
German Recipes
Meat
Recipe
Labskaus with fried egg
Cook potatoes softly, drain them and leave them to steam dry. Sweat onion in butter, add corned beef and beetroot.
Ingredients
4 servings
Method
-
1
Cook potatoes
Cook potatoes softly, drain and evaporate.
-
2
Fry the base
Sweat onion in butter, add corned beef and beetroot.
-
3
Stamping
Add potatoes and broth and roughly stamp everything.
-
4
Roast eggs
Heat butter in a pan and fry the eggs until the egg white is firm and the egg yolk is still slightly creamy.
-
5
Arrange
Serve Labskaus with egg, cucumber and matjes.
Kitchen know-how
Tips for Labskaus with fried egg
Gradually add beets
First, only add a part of the finely diced red beet. Colour, sweetness and acidity can be controlled before the rest is added.
Maintaining a rough structure
Labskaus is not a smooth puree. Combine potatoes and meat with the rammer so that small pieces remain visible and the dish keeps bite.
Variations
How to adapt this recipe
Just leave out Matjes and serve cucumber and fried egg as a sour and creamy companion. The potato corned beef dish remains complete and balanced.
Cut an additional onion into thin rings, fry slowly crispy and pour over the finished Labskau. Reduce the onion in the potato base slightly.
Nutrition per serving
690kcal
46.0 gCarbohydrates
32.0 gProtein
38.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Labskaus with fried egg
The northern German base consists of potatoes, salted beef or corned beef, onions and red beet. Serving eggs, cucumber and fish are usually served.
Boiled, finely crushed pork is the obvious alternative. Normal minced meat significantly changes taste and consistency and does not produce a classic Labskaus.
The colour comes from the red beet and its juice. If you prefer a lighter result, add the beet in proportion and serve the rest separately.
The potato-meat mass can be boiled the day before and gently warm up with some broth. Mirror eggs and matjes are added fresh for serving.
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