Labskaus (Beetroot and Corned Beef Hash)

• 1 kg Russet potato
• 2 tsp Fine sea salt
• 2 Bay leaves
• 300 g Beetroot, cooked
• 1 medium Yellow onion
• 60 g Unsalted butter
• 400 g Corned beef
• ½ tsp Black pepper
• 120 g Sweet gherkin pickles
• 4 Egg

1. Peel the potatoes and cut into even chunks. Put them in a large pot with cold water, the fine sea salt and bay leaves, then bring to the boil. Simmer for 15 to 20 minutes until the potatoes are very tender.
2. Meanwhile, finely chop the onion and dice the beetroot. Roughly chop the sweet gherkin pickles and set aside for serving. Break up the corned beef with a fork so it is ready to mix through.
3. Melt half the unsalted butter in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden. Stir in the corned beef and cook for 2 to 3 minutes until hot.
4. Drain the potatoes well and discard the bay leaves. Return the potatoes to the pot and mash until smooth, then mash in the beetroot until the mixture turns evenly pink. Stir in the corned beef and onion mixture, then season with black pepper and a little more fine sea salt if needed.
5. Put the pot over low heat and cook the labskaus, stirring often, for 5 to 7 minutes until hot, cohesive and slightly thickened. If it starts to catch, lower the heat and stir more frequently. Taste again and adjust seasoning.
6. Wipe out the frying pan and melt the remaining unsalted butter over medium heat. Fry the eggs for 2 to 4 minutes until the whites are set and the yolks are done to your liking. Serve the labskaus topped with a fried egg and the sweet gherkin pickles on the side.

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