Step 1

For the Labskaus, peel the potatoes, dice them finely and cook them in a pot with salted water and bay leaf until soft.

Step 2

Cut the light green of the spring onions into fine, slanted slices and cook briefly with the potatoes.

Step 3

Cut the rest of the spring onion into fine rings for decoration.

Step 4

Cut the gherkins into thin, halved slices, cut two cucumbers lengthwise for decoration.

Step 5

Chop the beetroot into small pieces. Cut the parsley leaves into fine Julienne.

Step 6

Heat up the pan, brush with some oil and fry the fried egg in the pan over a low heat with the lid on.

Step 7

Prepare plates for serving, plus two serving rings, one for serving the labskaus, the other for cutting out the fried egg.

Step 8

Sieve off the potatoes and onions, remove the bay leaf and partly press the potatoes down with a fork.

Step 9

Squeeze the corned beef and add it to the potatoes and onions, prepared beetroot and cornichons and some juice from both.

Step 10

Season the Labskaus with salt, pepper and chilli and mix well.

Step 11

Arrange the Labskaus on the plate with the dressing ring, decorate with rollmops, prepared gherkins, onion rings and parsley, put the cut-out fried egg seasoned with salt and pepper on the Labskaus, add some beetroot and serve quickly.