Labskaus (Corned Beef and Potato Hash with Beetroot and Fried Egg)

• 500 g Yukon Gold potato
• 2 Egg
• 1 medium Yellow onion
• 50 g Unsalted butter
• 250 g Corned beef
• 200 g Beetroot, cooked
• 2 tsp White wine vinegar
• 80 g Dill gherkin pickles

1. Peel the potatoes and cut into even chunks. Boil in a large pot of salted water for 12 to 15 minutes, until very tender. Drain well and let the steam escape for 2 minutes.
2. Meanwhile, finely chop the onion. Melt half the butter in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Keep the heat moderate so it sweetens rather than browns hard.
3. Add the corned beef to the pan and break it up with a wooden spoon. Cook for 2 to 3 minutes until warmed through and starting to sizzle. Stir in the beetroot and cook for 2 minutes.
4. Add the drained potatoes to the pan and mash everything together until you have a coarse, spoonable hash. Stir in the remaining butter and the white wine vinegar, then cook for 3 to 4 minutes, stirring, until hot throughout. If it seems dry, mash a little more to help it come together.
5. Push the hash to one side of the pan and melt a small knob of the butter in the empty space. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are crisp. Spoon the labskaus onto plates, top each with a fried egg, and serve with the dill gherkin pickles on the side.

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