During my time in Hamburg I had the dish on numerous occasions.
Finally, I got around trying the dish myself.
It's based on a recipe from (in German) https://www.springlane.de/magazin/rezeptideen/labskaus-hamburg-original/
What you need
- 2 whole beet roots. You can get them ready for consumption in most supermarkets. However, it's more fun to buy the actual roots and prepare it yourself. For this dish I am using 2 roots.
- 4 potatoes
- 1 large onion
- 200-250g corned beef
- salt, pepper
- gherkins and a tablespoon of the juice
- 30ml of stock
- 2-3 eggs
- mackerel or better still - rollmops - to go with Labskaus. But you may well eat it on its own
- kitchen mixer and mixing bowl
- casserole or medium sized pot. 2 of those if you want to cook potatoes and beet roots at the same time
- frying pan
How you do it
Cooking the beet root
- fill a pot with water and bring it to a boil
- when boiling put the whole beet roots into the water and keep cooking at high temperature for 1 hour.
- put the beet roots on the side and let cool down
- peel the roots and put in blender - or a handheld blender. Alternatively, you can squash them with a fork
Putting it all together
- bring a pot of water to the boil. add a bit of salt
- peel and quarter the potatoes and add to the boiling water
- let it cook until soft - usually 20min
- drain the potatoes when done and add to a mixing bowl
- chop onion and add to the bowl
- add the mashed beet root
- open a can of corned beef, cut it up a bit and add to the bowl
- season with pepper and salt
- add a bit of stock and juice from pickled gherkins (1 tablespoon)
- Finally, mix it all up. In a kitchen mixer use a lower setting and let it mix for a few minutes
- put the mix into an oven ready form. preheat the oven to ca 70 C to keep the Labskaus warm
- heat up a frying pan with butter or oil and break a couple of eggs into the hot pan
Once the frying eggs are ready you can pull the warm Labskaus out of the oven. Server the Labskaus on a plate and top it with the frying eggs.
Best served with a gherkin on the side.
A mackerel or rollmops go well with it