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! 😀 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.