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Hamburg-Style Labskaus | Traditional Dish with Fried Egg
(0)
45 min
Under an hour
Knuspr-Küche
Hamburger Labskaus ist das wohl berühmteste norddeutsche Traditionsgericht der Seefahrer. Zartes Corned Beef wird zusammen mit aromatischen Zwiebeln, saftiger Roter Bete und feinen Gewürzgurken mit frisch gestampften Kartoffeln vermengt. Vollendet mit sonnengelben Spiegeleiern und feinen Matjesfilets bringt dieser herzhafte Klassiker pure hanseatische Gemütlichkeit auf den Teller.
Ingredients
Preparation method
Prepare potatoes & base
Peel the floury potatoes, cut into even cubes, and boil in lightly salted water for about 20 minutes until tender.
Meanwhile, peel and finely dice the onions. Also cut the pickled gherkins and beetroot into fine cubes (reserve some pickle brine for acidity).
Prepare the labskaus
Melt the butter in a large pot or deep pan and saute the diced onions over medium heat until translucent. Add the corned beef and break it up with a cooking spoon until it falls apart.
Chef's tip
For an especially velvety texture, a small splash of cream or a little more warm meat broth can be mashed into the labskaus.
Labskaus tastes even better reheated the next day, as the flavours of cured meat, beetroot, and spices have time to fully infuse.
30 min
Under an hour
