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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
butter	4	teaspoons	divided	114.0	5.2379999999999995	3.562	9.6
potato	1		peeled quartered	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
beef broth	1	cup		16.8	0.096	2.736	0.528
beef	10	ounces	corned diced	331.5	0.0	65.365	7.6217
beet	1	can	pickled	87.6762	19.4927	3.2828	0.3466
beet juice	1	tablespoon	pickled	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.