Labskaus

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of salted water to the boil. Add the floury potatoes, peeled and cut into 2 cm chunks, and cook for 12-15 minutes until very tender; a knife should slide through with no resistance. Meanwhile, finely dice the yellow onion, dice the cooked beetroot, drain and chop the pickled herring or rollmops, slice the gherkins, and chop the parsley.

   400 g floury potatoes, peeled and cut into 2 cm chunks100 g yellow onion, finely diced150 g cooked beetroot, drained and diced180 g pickled herring or rollmops, drained and chopped60 g gherkins, sliced5 g parsley, chopped
2. 2

   While the potatoes cook, heat a frying pan over medium heat with the neutral oil. Fry the eggs to your liking, ideally sunny-side up with set whites and still-runny yolks for a classic finish. Remove from the pan and keep warm.

   10 ml neutral oil2 large eggs
3. 3

   In the same pan, melt the butter over medium heat. Add the yellow onion and cook for 4-5 minutes until softened and lightly golden; do not rush this step, as gentle sweetness balances the herring and beetroot.

   25 g butter100 g yellow onion, finely diced
4. 4

   Drain the potatoes well and return them to the hot saucepan for 30 seconds to steam off excess moisture. Mash them until mostly smooth, then stir in the sour cream, whole milk, fine sea salt, and black pepper. Fold in the softened onion, diced cooked beetroot, and chopped pickled herring or rollmops. Stir just until combined into a rosy mash; avoid overmixing so the herring keeps some texture. Taste and adjust seasoning if needed.

   400 g floury potatoes, peeled and cut into 2 cm chunks60 g sour cream50 ml whole milk3 g fine sea salt1 g black pepper, freshly ground100 g yellow onion, finely diced150 g cooked beetroot, drained and diced180 g pickled herring or rollmops, drained and chopped
5. 5

   Spoon the Labskaus onto two warm plates. Top each portion with a fried egg and serve with sliced gherkins, the extra beetroot, and a scattering of parsley. Serve immediately while hot, with the pickles alongside for contrast.

   2 large eggs60 g gherkins, sliced80 g extra beetroot, sliced or diced5 g parsley, chopped

Origin & History

Labskaus is a northern German sailor's dish associated especially with Hamburg and other port cities around the North and Baltic Seas. It developed as a practical meal using preserved ingredients such as salted or pickled meat or fish, potatoes, onions, and beetroot, all easy to store aboard ships. The modern German version is often served with herring, pickles, beetroot, and a fried egg.