Labskaus

Peel the potatoes, cut into large chunks and boil in salted water for 15–20 minutes, until easily pierced with a fork. Drain and let the potatoes sit for 2–3 minutes to let excess moisture evaporate.

Dice the onion finely. Melt 25 g of butter in a large skillet and cook the onion over medium heat for 5–7 minutes until soft, without browning.

Add 300 g of corned beef, breaking it into small pieces with a spatula, and heat through with the onion for about 3 minutes.

Dice 100 g of pickles and add to the skillet along with 60 ml of pickle brine and 60 ml of beetroot pickling juice. Stir and heat for another 2 minutes.

Mash the potatoes coarsely with a potato masher. Add the corned beef, onion and pickle mixture, along with 150 g of diced beetroot, and mix until combined but not smooth. Season with salt and black pepper to taste.

Melt the remaining butter in a clean skillet. Crack in the eggs and fry for 3–4 minutes, until the whites are set but the yolks remain runny.

Divide the labskaus among plates. Serve with a fried egg, the remaining diced beetroot and pickles.