Labskaus (Herring, Corned Beef, Red Beets, Potatoes)

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Labskaus (Herring, Corned Beef, Potatoes, and Onions)

A traditional meal made from Rollmops herring, corned beef, red beets and potatoes, served cold and popular in the Northern part of Germany. Simple, yet sophisticated.


  • 1 small onion chopped
  • 4 tsp butter or margarine divided
  • 1 lb potatoes peeled and quartered (about 4 medium)
  • 1/2 cup milk
  • 1 cup beef broth
  • 10 oz corned beef or 1 can, chopped
  • 1 in small can of sliced pickled beets
  • 1 tbsp pickled beet juice
  • 9 Rollmops pickled herring wrapped around a gherkin pickle
  • 3 eggs
  • dash of salt
  • dash of pepper


  • Cook the potatoes in salted water until soft. Brown the onions in 2 tsp butter for 3 minutes and remove from heat. Brown the corned beef cubes in the same pan until warmed through. Chop 5 beet slices small, reserving the rest.
  • Drain the potatoes and add the milk. Mash the potatoes with a potato masher. Add enough broth to moisten the potatoes. Fold in the browned onions, chopped corned beef, chopped beets and the beet juice. Season with salt and pepper.
  • Using a skillet, melt 2 teaspoons butter and fry the 3 eggs. Salt and pepper to taste.
  • Divide the Labskaus onto 3 pre-warmed plates. Arrange one fried egg on top of each mound of Labskaus, add the Rollmops, the reserved pickled red beets and spicy German pickles and serve at once.
Course: Entree
Cuisine: Bremen, Hamburg, Mecklenburg-Vorpommern
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