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Hamburg Labskaus | North German Classic
(0)
45 min
Under an hour
Knuspr-Küche
Ein echter Kult-Klassiker aus dem Norden: Deftiges Hamburger Labskaus aus zartem Corned Beef und mehligkochenden Kartoffeln, verfeinert mit Zwiebeln und Roter Bete. Serviert mit frischem Spiegelei und Gewürzgurken ist es wärmendes Soulfood für herbstliche Tage.
Preparation method
Preparation & Cooking the Potatoes
Peel the floury potatoes, cut into even pieces, and boil in salted water for about 20 minutes until tender.
Meanwhile, finely dice the onions. Drain the pickled beetroot and pickled gherkins. Finely dice half of the beetroot (this will be mashed into the mixture) and set the rest aside with the gherkins for garnish.
Preparing the Labskaus
Heat half of the butter in a large pot or deep frying pan. Sauté the diced onions until translucent. Add the corned beef, break it up slightly with a wooden spoon, and sauté gently for 2–3 minutes.
Chef's tip
Tradition tip: If you want an authentic Hanseatic touch, serve the labskaus with genuine rollmops or matjes herring fillets. The sour freshness pairs wonderfully with the hearty mash.
Color tip: For the typical, appetizing pink color, simply add 2 to 3 tablespoons of beetroot juice from the jar to the potato mixture while mashing.
30 min
Under an hour
