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Home Labskaus

Main course German Hearty Winter fare Classic Easy For 6 people

Labskaus comes 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 taste: lightly mashed potatoes with corned beef, red beet and onion, finished with a fried egg and a scoop of rolmops or gherkin. Serve this tasty dish on a beautiful 18-piece dinner set and turn this sturdy harbor dish into a moment to enjoy together.

Recipe

Labskaus

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

Course	Main course
Kitchen	German
Servings	6 servings

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 (canned)
2 medium onions
250 g cooked beetroot (vacuum-packed or home-cooked)
50 ml beetroot juice
50 g butter
6 eggs
6 gherkins
6 rolmops or herring fillets (optional)
Salt and freshly ground black pepper
Mustard, to serve

How to make Labskaus?

Peel the potatoes and cut them into even pieces. Cook them in salted water for about 20 minutes until tender. Drain and let them steam off briefly.
Finely chop the onion. Heat a knob of butter in a frying pan over medium heat and sweat the onion until translucent, about 4 minutes.
Add the corned beef to the pan and break it up finely with a fork. Stir it into 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 color and flavor.
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, if you like, a spoonful of red beet salad.
Serve immediately and eat it warm. Put mustard on the table for anyone who wants an extra tang.

Cooking mode Prevents your screen from going to sleep

Labskaus may look unfamiliar with that bright pink color, 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 just works. Add the rolmops for a sour-salty wink that completes the dish.

Place this dish in the middle of the table and let everyone garnish their own. Sharing a dish with so much memory and character makes it even more enjoyable. Quality tableware also makes a hearty harbor dish feel festive. That way every meal becomes a moment.

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