Labskaus Crispy Hash — Brunch Style
Labskaus Crispy Hash — Brunch Style
Classic DishLabskaus
Prep: 15 min • Cook: 20 min. A modern, crunchy take on the northern German classic: diced potatoes pan-fried until deeply crisp, folded with shredded corned beef and sweet sautéed onions, finished with a runny fried egg and bright, quick-pickled gherkins. This brunch-style labskaus keeps the salty, savory character of the original while adding texture and a bright vinegar bite for contrast.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 2
Instructions
- 1Place diced potatoes in cold water for 5 minutes, then drain and pat completely dry to remove excess starch.
- 2Heat vegetable oil and half the butter in a large non-stick skillet over medium-high heat; add potatoes in a single layer and fry, turning occasionally, until golden and crisp, about 10–12 minutes.
- 3Push potatoes to the side of the pan; add remaining butter and the chopped onion, sauté until soft and translucent, about 3–4 minutes.
- 4Add the corned beef to the pan, break it up with a spatula and cook until heated through and slightly caramelized in spots, about 3–4 minutes; fold together with the potatoes and onions and season to taste.
- 5While the hash finishes, toss sliced gherkins with white wine vinegar and sugar in a small bowl and let them sit to pick up flavor.
- 6In a separate frying pan, fry eggs to your preference in a little butter—aim for runny yolks (sunny-side-up) to top the hash, about 2–3 minutes.
- 7Divide the crispy labskaus hash between two plates, top each portion with a fried egg, spoon quick-pickled gherkins alongside, and serve immediately.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 28 g
- Fat
- 45 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 28 g |
| Fat | 45 g |
| Carbs | 55 g |
Tips
- Dry the diced potatoes thoroughly after rinsing to ensure they crisp up instead of steaming in the pan.
- Cook potatoes in a single layer and avoid stirring too often to develop deep golden crusts.
- Serve right away so the egg yolk melds with the hot hash and the pickles provide a bright contrast.
