Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Norwegian Labscouse Recipe
    Lost? Site Map

    Norwegian Labscouse

    Norwegian Labscouse. Photo by Shawn C

    1/3 Photos of Norwegian Labscouse

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Shawn C's Note:

    This is a family favorite. My grandfather started making for my dad when he was a little boy- a Norwegian dish that always pleases the whole family and leaves us begging for more. I realize that it may be confusing that there are no amounts listed. This is a "to taste" recipe. And the amounts are equal if you have a 3 lb roast then you use 3 lbs of potatoes. When mashing them together add milk/pot liquor to your preference of consistency. Also the seasonings you add should be to your taste i.e. garlic, salt, pepper, butter or other spices YOU like. Adapt this recipe to your taste and make it YOUR dish! I am now making amounts for those who are totally confused.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
    2. 2
      Figure 20 minutes per pound for cooking.
    3. 3
      Cook at a low boil, high boil will produce a tough roast.
    4. 4
      Boil beef with salt and pepper until half way through cooking time.
    5. 5
      Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
    6. 6
      Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
    7. 7
      Be careful not to over cook potatoes.
    8. 8
      Drain well over a large bowl to reserve juices (pot liquor).
    9. 9
      In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
    10. 10
      If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
    11. 11
      **TIP** For breakfast; fry up some like hash and have with eggs.
    12. 12
      Its great!

    Ratings & Reviews:

    • on January 14, 2003

      The REASON there are not amounts is beacause it is a "to taste" recipe and also depends on the AMOUNTS you prefer to use. If a recipe amount is pound per pound that means that you use equal amounts of each according to what you have. And the milk and butter and seasonings are to your taste and consistency mashed potato preference.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2003

      35

      Recipe needed a little more detail, especialy on ingredient amounts.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2003

      55

      All error here is on me with my try at this lol. I forgot to cut the roast and potatoes up :D boiled it on low (Great tip thanks for that Shawn!) with a red onion and red peels-on potatoes (as i prefer them that way.) The potatoes were not done :D while the meat was right on. Regardless!! haha I loved it! I will make it again...right I hope ;) Thanks much!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Norwegian Labscouse

    Serving Size: 1 (531 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 850.3
     
    Calories from Fat 472
    55%
    Total Fat 52.4 g
    80%
    Saturated Fat 20.2 g
    101%
    Cholesterol 248.4 mg
    82%
    Sodium 3064.0 mg
    127%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 5.4 g
    21%
    Sugars 2.8 g
    11%
    Protein 47.6 g
    95%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes