germanherringpescatarianpotatobeetrootone-panweeknight

Labskaus

Name: Labskaus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: German
Ingredients: 400 g floury potatoes, peeled and cut into 2 cm chunks; 150 g cooked beetroot, drained and diced; 100 g yellow onion, finely diced; 180 g pickled herring or rollmops, drained and chopped; 25 g butter; 60 g sour cream; 50 ml whole milk; 3 g fine sea salt; 1 g black pepper, freshly ground; 2 large eggs; 10 ml neutral oil; 60 g gherkins, sliced; 80 g extra beetroot, sliced or diced; 5 g parsley, chopped

Labskaus is a vivid pink, deeply savoury mash of potatoes, beetroot, onion, and pickled herring, finished with a rich fried egg. The flavour is hearty yet bright, with creamy potatoes balancing the salty fish and sharp pickles for a classic northern German comfort dish.

30 min

2 servings

551 kcal

German

Ingredients

Für den Labskaus

400 gfloury potatoes, peeled and cut into 2 cm chunks
150 gcooked beetroot, drained and diced
100 gyellow onion, finely diced
180 gpickled herring or rollmops, drained and chopped
25 gbutter
60 gsour cream
50 mlwhole milk
3 gfine sea salt
1 gblack pepper, freshly ground

Für die Eier und zum Servieren

2 largeeggs
10 mlneutral oil
60 ggherkins, sliced
80 gextra beetroot, sliced or diced
5 gparsley, chopped

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

551 kcal

Calories

29g

Protein

42g

Carbs

29g

Fat

Fiber

Notes

•Using pre-cooked beetroot keeps the dish within 30 minutes and gives a cleaner, sweeter flavour than hurriedly cooked raw beetroot.
•Rollmops add more acidity and spice; plain pickled herring gives a cleaner fish flavour. Either is traditional in northern German-style service.
•If the mash seems stiff, loosen it with 1-2 tablespoons more milk; it should be spoonable, not dry.
•For a more traditional tavern presentation, serve with extra pickled herring on the side rather than mixing all of it into the mash.

Background

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.

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