1. In saucepan, cook potatoes in salted water until tender; drain, add milk and mash with a potato masher, leaving them somewhat chunky. 2. Add enough broth so the potatoes are wet, but not runny. 3. Meanwhile, in a skillet, brown the onions in 2 teaspoons butter for about 3 minutes; remove and set aside. 4. Brown the corned beef until warmed through; set aside. 5. Chop 5 of the beet slices into small dice, reserving the remainder. 6. Combine the potatoes, browned onions, corned beef, chopped beets and one tablespoon beet juice; season with salt and pepper. 7. In a clean skillet, fry the eggs in 2 teaspoon butter; season with salt and pepper. 8. Divide the potato/corned beef/beet mixture between 4 plates. 9. Top each with a fried egg and serve with remaining sliced beets, rollmops, and pickles. ---------------------------------------------------------------------------
Nutrition
Ingredients
