Traditional Labskaus
Experience the hearty flavors of Northern Germany with this traditional Labskaus, a comforting and robust dish. Tender potatoes are mashed with savory corned beef and sweet caramelized onions, creating a rich and satisfying texture. Served with vibrant pickled beetroot, tangy gherkins, and often topped with a fried egg and herring, it's a unique and deeply flavorful meal.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 638 kcal
Allergen information: may contain eggs, fish, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 900 gpotato, peeled and quartered
- 340 gcorned beef, canned, drained and flaked
- 1 pcsyellow onion, finely chopped
- 2 tbspbutter
- 120 mlmilk, warm
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for serving
- 200 gbeetroot, pickled, sliced
- 4 pcsgherkin, pickled, whole or sliced
- 4 pcsfried egg(optional)
- 100 gherring, pickled or rollmops(optional)
Equipment
Large heavy-bottomed pot · Chef's knife · Cutting board · Colander · Potato masher · Large skillet or frying pan · Sturdy spoon or spatula
The method
Step by step
- 1
Wash and peel the potatoes, then cut them into uniform 1-inch (2.5 cm) pieces to ensure even cooking.
About 5 min
Cook’s note: Cutting potatoes into similar sizes prevents some pieces from being overcooked while others are still hard.
- 2
Place the cut potatoes in a large, heavy-bottomed pot and cover them with cold, salted water by about 1 inch (2.5 cm).
Cook’s note: Starting potatoes in cold water allows them to cook more evenly from the outside in, preventing mushy exteriors and undercooked centers.
- 3
Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer gently until the potatoes are very tender and easily pierced with a fork, approximately 20-25 minutes.
About 25 min
Cook’s note: Ensure the potatoes are very soft; this is crucial for achieving a smooth, creamy mash.
- 4
While the potatoes are simmering, finely dice the yellow onion.
About 5 min
Cook’s note: A fine dice ensures the onion melts into the dish, providing flavor without large chunks.
- 5
Melt 2 tablespoons of butter in a large skillet or frying pan over medium heat until it shimmers.
About 1 min
Cook’s note: Using butter instead of oil adds a rich, traditional flavor to the Labskaus.
- 6
Add the diced yellow onion to the skillet and sauté, stirring occasionally, until the onions are soft, translucent, and lightly caramelized, about 8-10 minutes.
About 10 min
Cook’s note: Don't rush this step; properly caramelized onions add a crucial sweetness and depth of flavor to the dish.
- 7
Drain the cooked potatoes thoroughly in a colander, ensuring all excess water is removed, then return them to the empty pot.
About 2 min
Cook’s note: Excess water can make the mash watery; allow them to steam dry for a minute or two in the hot pot after draining.
- 8
Mash the potatoes vigorously with a potato masher until they are smooth with no large lumps remaining.
About 3 min
Cook’s note: For an extra creamy texture, you can pass the mashed potatoes through a ricer.
- 9
Add the flaked corned beef, sautéed yellow onion, warm milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the mashed potatoes.
Cook’s note: Warming the milk slightly before adding it helps to keep the mash hot and prevents it from cooling down too quickly.
- 10
Stir everything together vigorously with a sturdy spoon or spatula until all ingredients are well combined and the mixture is heated through, about 5 minutes.
About 5 min
Cook’s note: The texture should be a thick, somewhat chunky mash, with the corned beef integrated throughout.
- 11
Taste the Labskaus and adjust the seasoning with additional salt and pepper if needed.
About 1 min
Cook’s note: Remember that corned beef is already salty, so add additional salt cautiously.
- 12
Serve the Labskaus hot, garnished generously with pickled beetroot slices, pickled gherkins, and optionally, a freshly fried egg and a piece of pickled herring per serving.
Cook’s note: The acidity of the pickled accompaniments cuts through the richness of the Labskaus beautifully.
Per serving
Nutrition
- Calories
- 638kcal
- Protein
- 30g
- Carbs
- 49.1g
- Fat
- 35.1g
- Fibre
- 7.3g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Labskaus is traditionally served with a variety of pickled accompaniments; don't skip the beetroot and gherkins as they provide essential balance to the rich main dish. For an authentic experience, a fried egg with a runny yolk and a piece of pickled herring (Matjes) are highly recommended additions. This dish pairs wonderfully with a crisp German pilsner or a dry white wine like a Riesling.
Store leftover Labskaus in an airtight container in the refrigerator.
Reheat Labskaus gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk to restore its creamy texture. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each, until hot.