German Labskaus
German Labskaus is a traditional dish that hails from northern Germany. It is a hearty mash of potatoes, corned beef, and onions, often served with pickles and a fried egg on top. While it may not be the most well-known dish outside of Germany, it has a special place in the hearts of those who enjoy its robust flavor and comforting texture.
Why Make This Recipe
You should make German Labskaus because it’s a fantastic way to enjoy a delicious and filling meal. It’s simple to prepare, requires only a few ingredients, and brings a taste of German cuisine to your table. Whether you’re looking for a quick weeknight dinner or want to impress your friends with something unique, Labskaus is a great choice.
How to Make German Labskaus
Ingredients
- 250 g corned beef (1 cup, chopped)
- 2 medium potatoes, boiled and mashed (about 400 g / 14 oz)
- 1 medium onion, chopped (about 100 g / 3.5 oz)
- 2 pickles, sliced
- 1 fried egg (sunny side up)
- Optional: beetroot slices and herring fillets for garnish
- Salt & pepper to taste
- Butter or oil for frying
Directions
- In a skillet, sauté the chopped onion in a little butter or oil until translucent.
- Mix the mashed potatoes with the chopped corned beef and the sautéed onions. Season with salt and pepper to taste.
- In a separate pan, fry an egg sunny side up.
- Serve the warm corned beef mash on a plate, top with beet slices and pickles, and place the fried egg on top.
- Optionally, add rollmops (pickled herring rolls) on the side for authenticity!
How to Serve German Labskaus
German Labskaus is best served warm on a plate. Arrange the corned beef mash in the center, place the fried egg on top, and garnish with sliced pickles and beetroot. You can also serve it with a side of rollmops if you like. This dish pairs nicely with a slice of rye bread.
How to Store German Labskaus
If you have leftovers, store them in an airtight container in the refrigerator. It can be kept for up to three days. When you’re ready to eat it again, reheat in the microwave or on the stovetop, adding a splash of water if needed to avoid drying it out.
Tips to Make German Labskaus
- Make sure your potatoes are well-mashed without lumps for a smoother texture.
- You can add spices or herbs to the mash for extra flavor if desired.
- Experiment with different types of pickles for a unique twist.
Variation
For a vegetarian version, you can substitute corned beef with cooked lentils or mushrooms. This will still give you a hearty and satisfying dish while keeping it plant-based.
FAQs
What is the origin of Labskaus?
Labskaus originally comes from northern Germany and was a sailor’s meal due to its simple ingredients and ability to keep well on long voyages.
Can I prepare Labskaus in advance?
Yes, you can prepare the corned beef mash in advance and store it in the fridge. Just reheat it when you are ready to serve.
Is Labskaus served hot or cold?
Labskaus is best served hot. The warm mash, crispy fried egg, and tangy pickles create a delightful contrast in temperatures and flavors.
