Labskaus
Labskaus is a hearty North German dish that warms both soul and palate. A robust mixture of potatoes, corned beef, and beetroot, traditionally served with a fried egg and rollmops.
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Introduction
Labskaus, a dish with a rich history and distinct North German character, is more than just a meal – it's a culinary legacy. Originally a nourishing seafarer's dish that provided strength on long voyages, it has evolved into a beloved classic of typical German home cooking. The unique combination of hearty corned beef, potatoes, and beetroot might seem unusual at first glance, but that's precisely what gives it its unmistakable appeal. Every bite tells a story of the rugged beauty of the coastal region and the warmth of its people. Labskaus is not only filling but also incredibly comforting, a true hug for the soul, especially on cold days. Let this traditional dish charm you and discover a piece of North German identity on your plate.
Ingredients
- 600 g waxy potatoes
- 400 g corned beef
- 200 g cooked and diced beetroot
- 100 ml milk
- 50 g butter
- 1 onion
- 2 EL vegetable oil
- 4 eggs
- 4 rollmops
- 2 gherkins
- nach Geschmack salt and pepper
Instructions
- Peel and quarter the potatoes, then boil them in salted water for about 20-25 minutes until tender. Drain and let them steam dry briefly.
- Meanwhile, finely dice the onion. Roughly shred or cube the corned beef. Dice the beetroot as well.
- Heat milk and butter in a small saucepan. Press the cooked potatoes through a potato ricer or mash them with a potato masher. Gradually fold in the milk-butter mixture to create a creamy puree. Season with salt and pepper to taste.
- In a large pan, heat the vegetable oil. Sauté the diced onion until translucent. Add the corned beef and fry briefly.
- Fold the corned beef and diced beetroot into the potato puree. Mix everything well and season with salt and pepper to taste if necessary. Let it simmer over medium heat for another 5-10 minutes until thoroughly heated through.
- In a separate pan, fry the eggs sunny-side up until the whites are set and the yolks are still runny.
- Arrange the Labskaus on plates. Garnish each serving with a fried egg, a rollmop, and a gherkin, then serve immediately.
Nutrition
Tips & Variations
- Substitute corned beef with cured beef or smoked pork for a different flavor profile.
- Prepare the dish a day in advance for enhanced flavors.
- Always use starchy potatoes for a creamier mash.
- Traditionally serve Labskaus with gherkins and a fried egg.
- For a vegetarian option, replace corned beef with smoked tofu.
Frequently Asked Questions
- Can I freeze Labskaus?
- Yes, you can easily freeze Labskaus. Store it in an airtight container for up to three months in the freezer. To thaw, let it defrost slowly in the refrigerator and then reheat.
- What side dishes pair well with Labskaus?
- Labskaus is traditionally served with a fried egg, rollmops, and gherkins. A fresh salad or extra beetroot can also be a good complement.
- Why did my Labskaus turn out watery?
- Watery Labskaus often results if the potatoes were not drained sufficiently. Make sure to let them steam dry thoroughly after cooking to release excess moisture.
- Can I also prepare Labskaus with fresh corned beef?
- Yes, you can use fresh corned beef and cook it yourself until tender. This gives the Labskaus a more intense, fresher flavor than ready-made canned corned beef.