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Home Labskaus

Labskaus

Name: Labskaus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Cuisine: German
Ingredients: 800 g floury potatoes; 400 g corned beef (can); 2 medium onions; 250 g cooked beetroot (vacuum-packed or home-cooked); 50 ml beetroot juice; 50 g butter; 6 eggs; 6 gherkins; 6 rolmopsjes or herring fillets (your choice); Salt and freshly ground black pepper; Mustard, to serve

Gepubliceerd op 14 september 2026

Main course German Hearty Winter fare Classic Easy For 6 people

Labskaus originates from the ports of Hamburg and Bremen, where sailors ate it after long voyages at sea. It's a no-nonsense dish with a distinctive flavour: gently mashed potatoes with corned beef, beetroot and onion, finished with a fried egg and a scoop of rolmops or a gherkin. Serve this tasty dish on a beautiful 18-piece dinner set and turn this hearty harbour dish into a moment to enjoy together.

Recipe

Labskaus

Labskaus is a hearty North German harbour dish of corned beef, potatoes and beetroot, served with a fried egg and a gherkin. Hearty, tasty and full of character.

Course	Main course
Kitchen	German
Servings	6 people

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Large pot
Frying pan
Potato masher
Cutting board
Chef's knife
Colander
Wooden spoon
Deep plates

Ingredients

800 g floury potatoes
400 g corned beef (can)
2 medium onions
250 g cooked beetroot (vacuum-packed or home-cooked)
50 ml beetroot juice
50 g butter
6 eggs
6 gherkins
6 rolmopsjes or herring fillets (your choice)
Salt and freshly ground black pepper
Mustard, to serve

How to make Labskaus?

Peel the potatoes and cut them into even pieces. Boil them in salted water for about 20 minutes until tender. Drain and let them steam for a moment.
Finely chop the onion. Heat a knob of butter in a frying pan over medium heat and sauté the onion until translucent, about 4 minutes.
Add the corned beef to the pan and break it up with a fork. Stir it through the onion and fry briefly so everything is heated through.
Roughly mash the cooked potatoes. Add the corned beef–onion mixture and fold in the drained, coarsely chopped beetroot. Season with salt, pepper and a splash of beetroot juice for extra colour and flavour.
Heat a second frying pan with a little butter over medium heat. Fry one egg per portion with a soft yolk so it stays nicely runny.
Divide the potato–beet mixture among deep plates. Place a fried egg on top of each portion. Garnish with slices of gherkin, a rolmops or herring fillet of your choice and optionally a spoonful of beetroot salad.
Serve immediately and eat it warm. Put mustard on the table for anyone who wants an extra kick.

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Labskaus may look unfamiliar with that bright pink colour, but taste it and you'll immediately understand why this dish has been loved for centuries. The combination of creamy potatoes, savory corned beef and earthy beetroot simply works. Add the rolmops for a tangy, salty touch that completes the dish.

Place this dish in the centre of the table and let everyone garnish their own. Sharing a dish with so much memory and character makes it even more delicious. Quality tableware also makes a hearty harbour dish feel celebratory. That way every meal becomes an occasion.

Related products

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Dinnerware set 18-piece

Potato Masher

Deep Plates

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