📝 About This Recipe
Transport yourself to the windswept ports of Hamburg and Bremen with this authentic Labskaus, a hearty sailor’s hash that marries savory corned beef with earthy potatoes and vibrant beets. Originally created for long sea voyages, this dish has evolved into a beloved culinary icon known for its unique pink hue and the perfect balance of salty, sour, and rich flavors. Topped with a sunny-side-up egg and tangy rollmops, it is the ultimate comfort food for those who crave a taste of the North Sea.
🥗 Ingredients
The Potato Base
- 800 grams Starchy Potatoes (peeled and cubed (e.g., Russet or Yukon Gold))
- 250 ml Beef Broth (high quality, for boiling and mashing)
- 2 tablespoons Butter (unsalted)
The Meat and Aromatics
- 340 grams Corned Beef (canned or fresh, finely chopped)
- 1 large Yellow Onion (finely diced)
- 200 grams Pickled Beets (drained and finely diced)
- 100 ml Beetroot Juice (reserved from the pickle jar for color)
- 3-4 pieces Pickled Gherkins (finely chopped)
- 1 tablespoon Lard or Clarified Butter (for sautéing)
Seasoning
- 1/4 teaspoon Ground Allspice
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Salt (use sparingly due to corned beef saltiness)
The Essential Garnishes
- 4 large Eggs (to be fried sunny-side up)
- 4 pieces Rollmops (pickled herring fillets rolled around a gherkin)
- 4 pieces Whole Gherkins (fanned for presentation)
- 1 bunch Fresh Chives (finely chopped)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with the beef broth and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender.
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2
While the potatoes cook, heat the lard or clarified butter in a large skillet over medium heat. Add the diced onions and sauté until translucent and soft, about 5 minutes.
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3
Add the finely chopped corned beef to the onions. Cook for 3-4 minutes, stirring constantly to break up the meat so it integrates with the onions.
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4
Once the potatoes are soft, drain them but reserve about 1/2 cup of the cooking liquid. Mash the potatoes roughly with the butter, leaving some texture if desired.
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5
Fold the onion and corned beef mixture into the mashed potatoes. Stir until well combined.
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6
Incorporate the finely diced pickled beets and the chopped gherkins into the hash. This will begin to turn the mixture its signature pink color.
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7
Slowly pour in the beetroot juice. Stir gently over low heat until the Labskaus is heated through and has reached a vibrant, uniform color and a creamy yet thick consistency.
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8
Season the mixture with the ground allspice, nutmeg, and black pepper. Taste before adding salt, as the corned beef and pickles are naturally salty.
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9
In a separate non-stick frying pan, heat a small amount of butter and fry the 4 eggs sunny-side up. Ensure the whites are set but the yolks remain runny.
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10
To serve, place a generous mound of the Labskaus mixture in the center of each plate.
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11
Carefully slide one fried egg on top of each portion of Labskaus.
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12
Arrange a rollmops (pickled herring), a fanned gherkin, and a few slices of pickled beet around the side of the hash.
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13
Garnish the entire dish with a sprinkle of fresh chives and an extra crack of black pepper. Serve immediately while piping hot.
💡 Chef's Tips
For the best texture, avoid using a hand blender; a traditional potato masher ensures the Labskaus doesn't become gluey. If you can't find Rollmops, any high-quality pickled herring fillets will provide that necessary acidic counterpoint. Adjust the amount of beetroot juice to your preference for color—more juice results in a deeper magenta, while less results in a subtle pink. Always use starchy potatoes; waxy potatoes won't absorb the flavors of the broth and beet juice as effectively. If using fresh corned beef instead of canned, ensure it is cooked until very tender and then shredded or finely minced before adding.
🍽️ Serving Suggestions
Pair this dish with a cold, crisp Northern German Pilsner to cut through the richness of the meat and egg. A side of dark, buttered rye bread (Schwarzbrot) is traditional and perfect for soaking up the egg yolk. Serve a small glass of Aquavit or Kümmel (caraway liqueur) as a digestif after the meal, just like they do in Hamburg. For an extra touch of acidity, provide extra pickled onions or pearl onions on the side. A simple side salad of fresh cucumber with dill and vinegar dressing complements the warm, savory hash beautifully.