Labskaus (North German Corned Beef and Potato Hash with Beets)
In short: A pink hash of mashed potatoes, corned beef, onion and pickled beets, topped with a fried egg and served with herring and gherkin. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Labskaus is a dish linked to sailors that became a specialty of Hamburg, Bremen and the North Sea coast. Cured beef, mashed potatoes, onion and beets are mixed into a salty-sweet pink hash, then topped with a fried egg and served with pickled herring and a gherkin. It looks unusual and tastes better than it sounds. Canned corned beef is a common shortcut at home.
Instructions
- Boil the potatoes in salted water for 20 minutes until very soft. Keep 100 ml (scant 1/2 cup) of the cooking water, then drain.
- Cook the onions in the 2 tablespoons of butter for 6 to 8 minutes until soft and golden.
- Mash the potatoes roughly with the reserved cooking water. Fold in the onions, the crumbled corned beef, the diced beets and 3 tablespoons of beet liquid, mixing until pink.
- Heat the hash gently in the pot for 5 minutes, stirring. Season with pepper and nutmeg. Taste before adding salt, since corned beef and beets are salty.
- Fry the eggs in the tablespoon of butter for 3 minutes until the whites are set and the yolks still soft.
- Serve the hash in mounds, each topped with a fried egg, with herring, a gherkin and a few extra beets on the side.
Tips
- Traditional Labskaus uses cured salt beef that is cooked and minced. Canned corned beef is the usual home shortcut and works well.
- Add the beet liquid a spoon at a time. It sets the color and adds acidity, and too much makes the hash soft and wet.
Questions and answers
What does Labskaus taste like?
Salty, savory and slightly sweet and sour. The mash is creamy with onion and corned beef, and the beets, herring and gherkin add sharp contrast.
Is Labskaus supposed to be pink?
Yes. The color comes from the pickled beets and their liquid. Some regions serve the beets on the side, which gives a pale hash.
Can I make Labskaus ahead?
Yes. The hash keeps 3 days in the fridge. Reheat it in a pan with a splash of milk and fry the eggs fresh.
How long does it take to make Labskaus (North German Corned Beef and Potato Hash with Beets)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Labskaus (North German Corned Beef and Potato Hash with Beets)?
About 560 kcal per serving, with 34 g of protein, 50 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 50 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
