German Breakfast With Egg, Labskaus And Pickles - cooking recipe

Ingredients

1 2/3 lb potatoes, peeled and halved
3 tbsp butter or margarine
2 None onions, peeled and finely diced
2 - 12 oz cans corned beef, coarsely diced
1 pinch ground allspice
1 - 13.5 oz jar pickled beet, drained and diced, brine reserved
1 - 13.5 oz jar pickles, drained and diced, brine reserved
4 None eggs
4 None pickled herring rolls, halved

Preparation

For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.