Labskaus, a hearty dish hailing from the ports of Northern Germany, is a comforting sailor’s stew with roots in maritime history. Traditionally made to use up preserved foods like corned beef, this dish combines mashed potatoes, beets, and onions into a vibrant, savory mash, often topped with a fried egg, pickles, and rollmops (pickled herring rolls). Its unique pink hue comes from the beets, while the mix of salty, tangy, and creamy flavors makes it a beloved classic in cities like Hamburg and Bremen. Perfect for a chilly evening, Labskaus is a nostalgic taste of the North Sea. Let’s dive into this authentic recipe and bring a piece of seafaring tradition to your table!
Ingredients
For the Labskaus (Serves 4):
- 1 pound corned beef (or salted beef, cooked and shredded)
- 1 1/2 pounds potatoes, peeled and cubed
- 2 medium red beets, cooked and peeled (or 1 cup canned beets, drained)
- 1 large yellow onion, finely chopped
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 1 teaspoon salt (adjust based on the saltiness of the beef)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
For Serving:
- 4 large eggs
- 2 tablespoons vegetable oil (for frying eggs)
- 4 rollmops (pickled herring rolls)
- 4 small dill pickles, sliced
- Fresh parsley, chopped, for garnish (optional)
Equipment Needed
- Large pot or Dutch oven
- Potato masher or fork
- Medium skillet (for frying eggs)
- Cutting board and sharp knife
- Food processor or blender (optional, for smoother beets)
- Wooden spoon
Step-by-Step Recipe
Step 1: Prepare the Ingredients
If your corned beef isn’t pre-cooked, start by simmering it in water for 2–3 hours until tender, then shred it with a fork and set aside. Peel and cube the potatoes into 1-inch pieces for even cooking. If using fresh beets, boil them in a separate pot for 45–60 minutes until fork-tender, then peel and dice them. (Canned beets work fine—just drain and dice them.) Finely chop the onion to ensure it blends well into the mash.
Time-Saver: Using pre-cooked corned beef and canned beets cuts down on prep time without sacrificing flavor.
Step 2: Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 15–20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and return them to the pot. Mash them lightly with a potato masher or fork—they don’t need to be perfectly smooth, as Labskaus has a rustic texture.
Why Not Over-Mash? A slightly chunky texture is traditional, giving the dish a hearty, homemade feel.
Step 3: Cook the Onions and Combine
In the same pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 5–7 minutes, or until soft and translucent but not browned. Add the shredded corned beef, diced beets, beef broth, salt, black pepper, allspice, and nutmeg. Stir everything together to combine, then add the mashed potatoes back to the pot. Mix thoroughly, allowing the beets to tint the mixture a vibrant pink. Cook over low heat for 10 minutes, stirring occasionally, to let the flavors meld. If the mixture seems too dry, add a splash more broth; it should be moist but not soupy.
Flavor Tip: The beets add a subtle sweetness that balances the salty corned beef—don’t skip them, as they’re key to the dish’s character.
Step 4: Adjust the Texture
For a more traditional texture, keep the Labskaus slightly chunky. If you prefer a smoother consistency, use a potato masher to blend the mixture further, or pulse half of it in a food processor and mix it back in. Taste and adjust the seasoning with salt and pepper as needed—be cautious with the salt, as corned beef can be quite salty already.
Step 5: Fry the Eggs
In a medium skillet, heat 2 tablespoons of vegetable oil over medium heat. Crack the eggs into the skillet and fry them sunny-side up for 3–4 minutes, or until the whites are set but the yolks are still runny. Season with a pinch of salt and pepper. Use a spatula to carefully transfer the eggs to a plate.
Runny Yolks are Best: The creamy yolk adds richness and blends beautifully with the Labskaus when you dig in.
Step 6: Assemble and Serve
Divide the warm Labskaus among four plates, creating a slight well in the center of each portion. Place a fried egg on top of each mound, letting the yolk sit in the well. Arrange a rollmop and a few slices of dill pickle on the side of each plate for that classic tangy contrast. If desired, sprinkle with a bit of chopped parsley for a fresh, colorful garnish. Serve immediately while the Labskaus and egg are hot.
Presentation Tip: For a rustic look, serve on simple white plates to let the pink hue of the Labskaus and the golden egg yolk stand out.
Serving Suggestions
Labskaus is a complete meal on its own, but the traditional accompaniments elevate the experience. Here are a few ideas to round out your dish:
- Rollmops and Pickles: The tangy, briny flavors cut through the richness of the stew.
- Crusty Bread: A slice of rye or sourdough is perfect for scooping up any leftovers.
- Mustard: A dollop of spicy German mustard on the side adds a sharp kick.
- German Beer: A cold Pilsner or a malty Dunkel pairs wonderfully with the dish’s hearty flavors.
Tips for Success
- Corned Beef Substitute: If corned beef isn’t available, you can use salted beef or even ground beef—just cook it with the onions and season well.
- Beet Balance: Too many beets can overpower the dish. Stick to the ratio in the recipe for the right color and flavor.
- Make Ahead: Labskaus reheats beautifully. Store leftovers in the fridge for up to 2 days, and reheat gently on the stovetop with a splash of broth to keep it moist.
- Freezing Option: Freeze the Labskaus (without the egg) in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
A Final Note
Labskaus is a dish that tells a story—of sailors, of resourcefulness, and of the comforting power of simple ingredients. The vibrant pink mash, topped with a golden fried egg and paired with tangy pickles and rollmops, is as much a feast for the eyes as it is for the palate. The process of mashing and mixing fills your kitchen with the cozy aroma of simmering potatoes and spices, while each bite delivers a perfect harmony of salty, sweet, and tangy flavors. Whether you’re exploring North German cuisine or simply craving a hearty meal, this Labskaus recipe will warm your heart and soul. So, gather your ingredients, channel your inner sailor, and let’s create a plate of maritime magic.