East Frisian Recipe of Labskaus

Labskaus  (also spelled Lapskaus) is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side orders.

The meal is traditionally prepared by boiling the beef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes use ham). Finally the base is fried in lard, condiments as nutmeg, pepper, coriander, or allspice are added.

Source: Wikipedia

Ingredients :
1-2 cans Corned Beef,

2.2 lbs. Potatoes,
4 Onions,

2 pickled Herrings,

Lard, Pepper, Salt,
Nutmeg,

4 Eggs,

Red Beets,

Pickled Gherkins

Preperation:


Fry corned beef and chopped onions in shortening. Boil potatoes and mash them. Mix all of it together, and spice it with pepper, salt and nutmeg. Separate pickled herrings in half or smaller pieces, and add them to it. Then cut red beets and pickles in medium size pieces. You can add them to the rest of the mixture, or you can serve them separately. Serve this with eggs, sunny up! Enjoy a beer to it.

 

… and if someone knows how to cook this meal in a different way, that will be alright too.
… and a different suggestion would be to substitute the canned corned beef for fresh cooked beef. Alright!