Norddeutscher Labskaus
Northern German Labskaus is a coarse mash of corned beef, potato, onion, beetroot, and pickle, traditionally served with fried egg, gherkin, and pickled herring or rollmops.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Boil the potatoes in salted water until tender and drain well.
- 2
Soften onion in butter and warm the chopped corned beef through.
- 3
Mash potatoes coarsely with the beef and onion, then fold in beetroot, pickles, and enough brine for a moist mash.
- 4
Season carefully, remembering that the beef and herring are salty.
- 5
Fry the eggs sunny-side up.
- 6
Serve Labskaus topped with egg and accompanied by rollmops, pickles, and beetroot.
Cook notes
Tips
Keep some coarse texture rather than pureeing the mash.
The traditional garnishes complete the dish.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a skillet over low heat, adding a little water if necessary to prevent sticking.
What to Serve With
- Fried egg
- Rollmops
- Pickled cucumber and beetroot
Common Mistakes
- Keep some coarse texture rather than pureeing the mash.
- The traditional garnishes complete the dish.
Recipe FAQ
What defines Norddeutscher Labskaus?
Northern German Labskaus is a coarse mash of corned beef, potato, onion, beetroot, and pickle, traditionally served with fried egg, gherkin, and pickled herring or rollmops.
What should I avoid when making Norddeutscher Labskaus?
Keep some coarse texture rather than pureeing the mash.
Kitchen tools
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
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