Labskaus Corned Beef Beet Hash

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Labskaus is a hearty northern German classic from Hamburg's seafaring tradition, combining tender corned beef, potatoes, beets, and onions into a rustic pink hash. It is traditionally topped with a fried egg, rollmops, and pickled gherkins for a satisfying one-plate meal that warms from the inside out.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 26 gProtein
• 1120 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the hash

• 1 lb (450 g) Yukon Gold potatoes, peeled and cubed
• 8 oz (225 g) canned corned beef, crumbled
• 1 cup cooked or pickled beets, finely diced
• 1 large yellow onion, finely chopped
• 3 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

For serving

• 4 large eggs
• 4 rollmops (pickled herring rolls)
• 8 small cornichons or pickled gherkins
• 2 tbsp chopped fresh chives
• 1 tbsp white wine vinegar

Directions

1. Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15-18 minutes until very tender, then drain well and return to the hot pot for 1 minute to dry.
2. Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and cook for 6-8 minutes until soft and lightly golden, stirring occasionally.
3. Mash the drained potatoes with the remaining 1 tablespoon of butter and the warm milk until mostly smooth with a few rustic lumps. Stir in the crumbled corned beef, diced beets, cooked onions, salt, and pepper until evenly combined and tinted a deep rosy pink.
4. Heat a large nonstick skillet over medium heat and add the labskaus mixture. Press it into an even layer and cook for 8-10 minutes without stirring, until a crisp golden crust forms on the bottom. Flip in sections to lightly brown the other side, or serve soft and pink as is.
5. While the hash crisps, fry the eggs sunny-side up in a separate small skillet with a splash of oil and a pinch of salt, keeping the yolks runny.
6. Divide the hash among four warmed plates, shaping it into a neat mound or using a ring mold. Top each portion with a fried egg, a rollmop alongside, two cornichons, and a generous sprinkle of fresh chives.
7. Serve immediately while the hash is hot and the egg yolk is still liquid, encouraging diners to break the yolk and mix it into the pink mash for richness.
8. Offer white wine vinegar at the table for drizzling over the fried egg, the traditional finishing touch.
9. Pair with a cold German pilsner or a small glass of aquavit for an authentic Hamburg experience.

Cook’s Notes

• For the most authentic color and flavor, use traditional German vacuum-packed corned beef (Frühstücksfleisch) rather than deli-style corned beef if available.
• The hash can be prepared up to one day ahead and refrigerated; re-crisp in a hot skillet with a little butter just before serving.
• Pickled beets give a brighter, tangier flavor and a more vivid pink color than plain boiled beets.
• Do not overwork the mash; a few small lumps of potato give labskaus its characteristic rustic texture.
• If rollmops are unavailable, substitute with marinated herring fillets or anchovies for a similar briny accent.

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