Corned Beef, Potatoes, and Onions

A traditional meal served in the northern part of Germany. Simple, yet sophisticated.
Course Entree
Region Mecklenburg-Vorpommern, Bremen


  • 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.
Recipe adapted from

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