Source:

Kim Allison Preston (and Michael Grotenfendt of Germany)

Serves/Makes:Four

Ingredients

• 1-1/2 lbs (.7 kg). corned beef
• 4 large onions, chopped
• 1 large beet, cubed
• 4 oz (112 grm). lard or margarine
• 2 lbs (.9 kg). boiled, mashed potatoes (skins on or off, your preference)
• 5 tbsp (70 ml) dill pickle juice (or substitute with beef broth)
• salt, to taste
• grated nutmeg

Preparation

• Boil corned beef, onions and beet until semi-soft.
• Process all 3 ingredients together through a meat grinder.
• Place ground mixture in frying pan on medium heat with the lard. Keep mixture moving.
• Stir in the mashed potatoes and 5 tbsp (70 ml) pickle juice.
• Add salt and grated nutmeg to taste.
• This should be ready to serve in about 5 to 10 minutes.

Comments

Serve with fried egg and either dill pickle or boiled, sliced beet.

Labskaus was originally served to the crew on German ships. Today it is A popular food in northern Germany.