German
Labskaus
A traditional North German sailor's dish of potatoes mashed with corned beef, onion, and beetroot, served with a fried egg, pickles, and herring. It should be soft, savory, and gently pink, with bright pickled garnishes on the side.
Ingredients
- Floury potatoes, peeled and cut into chunks500g
- Salt1 tsp, plus more to taste
- Unsalted butter2 tbsp
- Yellow onion, finely chopped1 small
- Corned beef, chopped200g
- Beef broth, hot120ml
- Pickled beetroot, finely diced120g
- Beetroot pickling liquid2 tbsp
- Dill pickles, finely diced2 small
- Black pepper1/4 tsp
- Ground allspice1 pinch
- Eggs2
- Vegetable oil1 tbsp
- Rollmops or Matjes herring fillets2 pieces
- Extra pickled beetroot slices4 slices
- Extra dill pickles, halved lengthwise2
Method
- Put the potatoes in a pot, cover with cold water, add 1 teaspoon salt, bring to a boil, and cook until very tender, about 18 to 20 minutes.
- While the potatoes cook, melt 1 tablespoon butter in a wide pan over medium heat and gently fry the onion until soft and translucent, about 6 minutes.
- Add the chopped corned beef to the onion and cook for 3 to 4 minutes, breaking it up with a spoon until it softens and blends with the onion.
- Stir in the hot beef broth, diced pickled beetroot, beetroot pickling liquid, diced dill pickles, black pepper, and allspice, then simmer gently for 3 minutes.
- Drain the potatoes well and let them steam dry for 1 minute in the hot pot.
- Mash the potatoes coarsely, then fold in the warm corned beef and beetroot mixture until you have a soft pink mash with a little texture; add a splash more broth if it is too stiff.
- Taste the Labskaus and adjust with salt, pepper, or a little more beetroot liquid if needed, then keep it warm over very low heat.
- Heat the vegetable oil and remaining 1 tablespoon butter in a nonstick pan and fry the eggs sunny-side up until the whites are set and the yolks are still soft.
- Spoon the Labskaus onto two warm plates and make a slight hollow on top of each portion.
- Place one fried egg on each portion and serve with rollmops or Matjes, extra pickled beetroot slices, and dill pickle halves alongside.
Common questions
Can I substitute corned beef with another meat in Labskaus?
Yes. If you can’t find corned beef, use leftover boiled beef, pastrami, or corned lamb for a similar salty, savory result. Chop it finely and warm it gently so it blends into the mash.
How do I time the potatoes and filling so everything stays hot?
Start the potatoes first, since they take the longest. While they boil, cook the onion and beef mixture. Drain and mash the potatoes right before combining, then fold everything together immediately and serve hot.
What are the most common mistakes when making Labskaus?
Overmashing is the biggest mistake; Labskaus should stay a little coarse. Also avoid adding too much liquid at once, and don’t boil the beef mixture hard, or the flavor and texture can turn dull and dry.
How should I store leftover Labskaus?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen it. Add the egg and herring only when serving.
What is the best way to serve Labskaus?
Serve it hot with a fried egg on top and rollmops or Matjes on the side. A pickle slice or extra beetroot also works well. Keep the texture soft and spoonable, not dry or firm.