Hamburger Labskaus
This hearty dish from the city of Hamburg is a classic German meal. The amazing flavors are a result of the mix of boiled potatoes, onions, corned beef balanced out with tangy gherkins and sliced pickled beetroot. The entire dish is crowned with a delicious fried egg and/or pickled herring.
With so many good things on one plate it’s no wonder the Germans love it as much as they do! Enjoy this classic Hamburger Labskaus recipe!
Hamburger Labskaus
Ingredients
- 1 small onion
- 10 oz corned beef (canned beef) chopped
- 4 tsp butter
- 1 lb potatoes 4 potatoes, peeled and quartered
- 1/2 cup milk
- 1 cup beef broth
- 1 small can pickled beetroot
- 1 tbsp pickled beet juice
- 9 rollmops pickled herring wrapped around a gherkin pickle
- 3 eggs
- salt
- pepper
Instructions
- Cook the potatoes in salted water until soft.
- Melt about 2 tablespoons of butter and fry the finely chopped onion until translucent. This should take about 3 minutes. Transfer the onion to a separate dish and then fry the beef cubes until nicely browned.
- Slice 5 slices from the beets and reserve the rest as they are for later.
- Turn off the heat, when the potatoes are done and drain away the water. Pour in the milk and mash thoroughly with a potato masher. The mash should be wet but make sure it doesn't turn out too runny, so adjust accordingly with some beef broth.
- Add the fried onion, chopped beets, corned beef, beet juice and season with salt and pepper.
- Fry the eggs in 3 teaspoons of melted butter and season with salt and pepper to your liking.
- Plate the labskaus onto 3 pre-heated plates by adding a mound of labskaus and an egg on top of each. Accompany with the pickled red beets, German pickles and rollmops and enjoy!
Notes
Tried this recipe?Let us know how it was!
Related: German Turnip Soup
Related: Pork Knuckle with Sauerkraut
