Labskaus is essentially a beet corned beef hash or as it’s called in the U.S., red flannel hash. The idea of a red flannel hash has never appealed to me, so I’ve never eaten it. But there were those beets sitting in a small apartment refrigerator to get through, therefore, labskaus.
It’s interesting to note the German cuisine that made a successful, if modified, transition to the States; hot dogs, hamburgers, meatloaf, sauerkraut, hot potato salad, potato pancakes, corned beef, etc. Corned beef is called rindersaftschink in German. I found this out by peering into a supermarket deli counter, looking for anything that started with “rinder”. I found a likely suspect and asked for a taste. Yep, corned beef without the spices. I guess the translation would be beef ham.
This was a little fiddly, in that you had to dice everything, but not grueling. Just turn on Classic and Jazz http://www.classicandjazz.net/.
Et voila, c’est fait!
When my husband was in Pennsylvania sorting out our new house, he found an old, very sad looking, large and deep, cast iron skillet in a second hand shop for $5! That’s right Frugal baby! :D I’m working on re-seasoning it. I should have had before and after pictures.
I didn’t use the skillet for the labskaus, it’s not ready yet. I used a large non-stick that worked fine.
The onions, beef and potatoes are first cooked in oil until the potatoes are crusty and brown. The beets are added for a minute or two at the end, so if you really don’t want the beets, don’t have them. Haters It’s perfectly good without beets.
And perfectly good with beets.
Original recipe at: http://www.kitchenproject.com/german/recipes/Beef/Labskaus/index.htm
We’re going to France tomorrow to get Jade from school, it’s her school vacation, and to have a cup of coffee and probably a glass or two of corked wine.
3 medium potatoes, cooked and then diced
1 onion, diced
1/2 lb corned beef, cooked and diced
2-3 tbsp olive oil
Salt and pepper
1 1/2 cup beets, diced
Brown the potatoes, onion and beef in the oil until the potatoes are crusty and brown. Add the beets and cook for 1-2 minutes. Serve with poached or fried eggs.