Labskaus (German Corned Beef Hash) - cooking recipe

Ingredients

1 small onion, chopped
4 teaspoons butter, divided
1 lb potato, peeled and quartered (about 4 medium)
1/2 cup milk
1 cup beef broth
10 ounces corned beef, diced
1 (10 ounce) can pickled beets, in slices (small can)
1 tablespoon pickled beet juice
4 eggs
salt & freshly ground black pepper

Preparation

In saucepan, cook potatoes in salted water until tender; drain, add milk and mash with a potato masher, leaving them somewhat chunky.
Add enough broth so the potatoes are wet, but not runny.
Meanwhile, in a skillet, brown the onions in 2 teaspoons butter for about 3 minutes; remove and set aside.
Brown the corned beef until warmed through; set aside.
Chop 5 of the beet slices into small dice, reserving the remainder.
Combine the potatoes, browned onions, corned beef, chopped beets and one tablespoon beet juice; season with salt and pepper.
In a clean skillet, fry the eggs in 2 teaspoon butter; season with salt and pepper.
Divide the potato/corned beef/beet mixture between 4 plates.
Top each with a fried egg and serve with remaining sliced beets, rollmops, and pickles.