in Germany

Labskaus

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, preferably floury
  • 500 g salt beef or corned beef
  • 1 fish (double matjes)
  • 3 m.-sized onion(s)
  • 200 g beetroot, fresh or jarred
  • 1 tsp ghee, or clarified butter
  • Pepper, from the mill
  • nutmeg
  • Salt
  • 4 eggs
  • 4 rollmops

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a North German classic

If using salt beef, you first need to boil it for about 1.5 hours until tender and then mince it. Corned beef simply needs to be shredded. Peel the potatoes and boil them in salted water until tender. Mince the herring and onions and fry them with the meat in the fat in a deep pan. Press the drained potatoes over the beef and mix well. Season with pepper and nutmeg. Mince the beetroot (boil fresh ones first) and mix into the Labskaus. Season to taste. Arrange on plates, place a rollmops next to each one and a fried egg on top. The quantities are suggestions and are subject to change.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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