buckytom
Grill Master
when i was a kid, my mom often made labskaus. it was one of my favourite breakfasts, especially on cold winter mornings. it can best be described as a wet corned beef hash, but with the addition of mustard and pickles.
i did some research on it, and it is supposedly a recipe from the north sea fisherman of norway and germany. all i know is it's a good rib-stickin' breakfast for a cold day.
labskaus
ingredients:
1 tbsp sea salt
6 black peppercorns
4 large russet potatoes
4 tbsps butter
2 large white onions
12 oz corned beef
2 sour dill pickles
mustard
white vinegar
salt and pepper
1. peel and cube the potatoes, then par boil with 1 tbsp salt and 6 black peppercorns. drain, but reserve 1 1/2 cups of the seasoned water.
2. slice the corned beef and onions into small cubes.
2. melt butter in a deep sautee, add cubed beef and onions, fry until golden brown.
3. dice pickles and add to the meat and onions.
4. stir in par boiled potatoes. add reserved water, a little at a time until it forms a consistency of thick pudding.
5. season to taste with s&p, vinegar, and mustard.
6. serve topped with fried eggs, a side of buttered toast, smoked herring, and extra pickles on the side.
i did some research on it, and it is supposedly a recipe from the north sea fisherman of norway and germany. all i know is it's a good rib-stickin' breakfast for a cold day.
labskaus
ingredients:
1 tbsp sea salt
6 black peppercorns
4 large russet potatoes
4 tbsps butter
2 large white onions
12 oz corned beef
2 sour dill pickles
mustard
white vinegar
salt and pepper
1. peel and cube the potatoes, then par boil with 1 tbsp salt and 6 black peppercorns. drain, but reserve 1 1/2 cups of the seasoned water.
2. slice the corned beef and onions into small cubes.
2. melt butter in a deep sautee, add cubed beef and onions, fry until golden brown.
3. dice pickles and add to the meat and onions.
4. stir in par boiled potatoes. add reserved water, a little at a time until it forms a consistency of thick pudding.
5. season to taste with s&p, vinegar, and mustard.
6. serve topped with fried eggs, a side of buttered toast, smoked herring, and extra pickles on the side.