Norwegian Labscouse

Norwegian Labscouse created by Shawn C

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
  • Figure 20 minutes per pound for cooking.
  • Cook at a low boil, high boil will produce a tough roast.
  • Boil beef with salt and pepper until half way through cooking time.
  • 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.
  • Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
  • Be careful not to over cook potatoes.
  • Drain well over a large bowl to reserve juices (pot liquor).
  • 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.
  • If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
  • **TIP** For breakfast; fry up some like hash and have with eggs.
  • Its great!
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@Shawn C
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@Shawn C
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"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."
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  1. Shawn C
    Norwegian Labscouse Created by Shawn C
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  2. Shawn C
    Norwegian Labscouse Created by Shawn C
    Reply
  3. Shawn C
    Norwegian Labscouse Created by Shawn C
    Reply
  4. Pierre Dance
    A KEEPER! I did a 3 lb roast with un-seasoned 'papaya enzyme' meat tenderizer. At the end of step 5 I didn't return the meat to the pot. After cooling, I divided it into 1/3 lb portions in Ziploc bags, dividing the pot liquor among the bags. I sealed, labeled, and dated them. (always label and date things! neither you or your freezer will remember what it is 3-4 months from now!) I degress. To finish the dish, simply thaw as many portions as needed in a large pan as you pick up the count at step 6. I agree with April Guzman Red Potatoes and Red Onions go well with this dish, but then Yukon Golds and Walla Walla Sweets aren't too shabby either and simple Russets and Yellow Onions are still around because they're wonderful. Never mind what your Dad said. Play with your food. Thanx for posting this great recipe. Pierre
    Reply
  5. April Guzman
    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!
    Reply
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