ReceptnaptárLabskaus (Hamburg-style meat and potato mash with fried egg and pickled beetroot)
Labskaus is the traditional sailors’ dish of the North Sea port cities, Hamburg and Bremen: a simple, filling mash of salted meat, potato and onion. There are many variants, but the fried egg, pickled beetroot and pickled gherkin are essential. At sea it could be made cheaply and with long-lasting ingredients.
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Method
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- Boil the potatoes in salted water until soft, then drain and mash them roughly.
- Melt the butter in a pan and fry the onions until golden brown.
- Add the diced cooked beef and fry for 5 minutes, then mince or crush it coarsely.
- Mix in the mashed potato and enough beef stock to make a thick but not dry mash; season with salt and pepper.
- Meanwhile, fry eggs in another pan.
- Serve the Labskaus on plates, top with the fried egg and serve with pickled beetroot, pickled gherkin and, if you like, matjes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Tinned corned beef can be used in place of fresh cured beef if nothing else is available.
- Without the sour accompaniments the dish is too heavy, so always serve pickled vegetables with it.
- Do not purée the mash smooth; a rustic, slightly lumpy texture is the real thing.
Frequently asked questions
Where does the dish come from?
From ship’s cooking: it gave sailors who could no longer chew well an easy-to-eat meal.
Can it be made with fish?
Yes, around Bremen they often add salted herring or matjes.
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