Step 1

Peel the potatoes, rinse, roughly chop and cook for about 25 minutes in the boiling broth.

Step 2

Peel the onion, chop finely and cook in a pan with melted butter until translucent. Cut the beets and pickles into small cubes. Dice the corned beef finely and add to the pot. Cook briefly, pour a little of the potato cooking liquid, add the spices, cover and simmer for about 10 minutes over medium heat. Remove the spices, add the drain potatoes and mash the potatoes with the vegetable and corned beef mixture. Add broth until the desired consistency is reached and season with salt, pepper, allspice and pickle liquid.

Step 3

Fry the eggs in a hot pan with 2 tablespoons oil and season with salt. Distribute the Labskaus on warmed plates and place a fried egg on top. Serve garnished with a pickled herring.