A vivid pink sailor's hash of corned beef, potatoes, and beetroot, topped with a fried egg, rollmops herring, and pickled gherkins — Hamburg's most iconic dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: fried egg, rollmops herring, gherkin slices
Accompaniments: pickled beetroot, dark rye bread
Instructions
-
1
Boil potatoes until tender, about 20 min. Drain and mash roughly.
-
2
Sauté diced onion in butter until translucent. Add crumbled corned beef and heat through.
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3
Fold in mashed potatoes and diced beetroot. Add beetroot liquid for moisture and color. Season with salt, pepper, and nutmeg.
-
4
Mash everything together until you get a rough, pink-hued hash. Keep warm.
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5
Fry eggs sunny-side up in a separate skillet.
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6
Plate the Labskaus, top each serving with a fried egg, and garnish with rollmops and sliced gherkins.
Did You Know?
Labskaus was originally a sailor's dish designed to be eaten by men with scurvy who had lost their teeth — everything is mashed soft enough to gum.
Chef's Notes
Equipment Tips
- large pot
- skillet
- potato masher
Garnishing
fried egg, rollmops herring, gherkin slices
Accompaniments
pickled beetroot, dark rye bread
The Story Behind Labskaus
Labskaus is the quintessential dish of Hamburg and the North German seaports, brought by Scandinavian and British sailors in the 18th century. The name likely derives from "lobscouse," a British sailor's stew. Despite its humble origins and unusual pink appearance, Labskaus is now served in Hamburg's finest restaurants as a point of regional pride.
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