Germany By Food Enthusiasts · 5 min read

National Dish Germany: Bremen Labskaus (Recipe)

Bremen labskaus topped with a fried egg, served with rollmop herring and beetroot

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Discover Bremen Labskaus, one of Germany’s most characterful maritime classics! This hearty plateful brings together corned beef, potatoes and beetroot in a rosy, robustly flavoured mash that tells the story of life on the North Sea. Topped with a glossy fried egg and served alongside pickled herring, it is honest sailors’ food with real soul. Bring a taste of Bremen’s harbour straight to your own kitchen.

About Bremen Labskaus

Bremen Labskaus is a traditional North German dish that is especially beloved in the port cities of Bremen and Hamburg. It is built from a hearty mixture of corned beef, potatoes and beetroot, and is famous for its striking colour and singular texture. Originally Labskaus was a sailors’ dish, devised to give crews a nourishing and tasty meal on long voyages. Today it is regarded as a culinary heirloom that wonderfully embodies Germany’s maritime history.

Ingredients (serves 1–2)

200 g corned beef (salt-cured)
300 g potatoes
100 g beetroot
1 onion
1 tablespoon butter
2 fried eggs
2 herrings (marinated or pickled)
Salt and pepper, to taste

Shopping for the ingredients

When shopping for Labskaus it is important to choose high-quality ingredients. Visit a local butcher for the corned beef to be sure of the best possible quality. Fresh potatoes and beetroot are easy to find at a farmers’ market or in a well-stocked supermarket. Don’t forget to pick up fresh onions too, as they give the dish its essential savoury depth.

Preparing the dish

Before you begin cooking, get all the ingredients ready. Peel and dice the potatoes so they cook through evenly. The beetroot should also be peeled and diced, as it is one of the main ingredients. The corned beef needs to be cut into small pieces so it browns nicely in the pan later on.

Step-by-step instructions

Boil the potatoes in a pan of salted water until tender.
Meanwhile, fry the corned beef in a pan with butter.
Finely chop the onions and add them to the beef until softened and translucent.
Drain the potatoes and add them to the pan along with the beetroot.
Stir everything together well and season to taste with salt and pepper.
Fry the eggs in a separate pan.
Plate up the Labskaus and serve topped with the fried eggs and the herrings on the side.

Gluten-free / lactose-free version

Labskaus is by nature a dish that can be prepared gluten-free and lactose-free. Simply use fresh ingredients with no gluten-containing additives. It becomes dairy-free if you swap in a plant-based oil or margarine in place of the butter. When choosing your herrings, look for products that contain no milk or gluten-based ingredients.

Tips for vegans and vegetarians

For vegans and vegetarians, Labskaus is easy to adapt. Instead of the corned beef you can use pan-fried tofu or seitan-based alternatives to achieve that hearty flavour. In place of the herring, try a combination of pickled vegetables or even vegan fish to recreate a similar texture. That way everyone can enjoy this delicious maritime dish.

More tips and tricks

To make your Labskaus even tastier, you can add a few extra spices. Caraway and nutmeg are great additions that lend the dish a special note. For a creamier consistency, stir in a little plant-based cream or stock as you mix. Experiment with the ingredients and create your own version to suit your taste — much as you might with a comforting Holstein Mashed Swede.

Adapting the recipe to your taste

Everyone has their own preferences when it comes to flavour and texture. Adjust the amount of beetroot or potatoes to reach the sweetness or consistency you like best. If you fancy a little heat, add some chilli or paprika powder. Finishing the dish with fresh herbs can also lift the eating experience considerably and make the plate look all the more appealing.

Ingredient substitutions

If you don’t have every ingredient to hand, there are a few simple swaps. Instead of beetroot you can use carrots, while the corned beef can be replaced well with smoked tempeh or pulses. If you can’t find fresh herring, grilled prawns or vegetarian spreads are a tasty way to round off the combination — in the same comforting spirit as a Pomeranian Potato Soup. With a little creativity you can adapt Labskaus entirely to your own taste.

Drink pairing ideas

A hearty North German beer is the best match for Labskaus, perfectly complementing its robust flavour. A Helles or a wheat beer harmonises beautifully with the dish and brings a refreshing note. For non-beer drinkers, a freshly pressed apple juice or a lively lemonade revives the palate and underlines the flavours of the Labskaus. Choose your drink with care to make the most of the meal!

Serving and presentation ideas

Presentation can lift the impression of your Labskaus considerably. Serve it in a deep bowl to show off the various shades of the beetroot and the creamy texture of the potatoes. The fried egg should be placed generously on top of the Labskaus and perhaps garnished with fresh herbs. A few slices of lemon and a small salad on the side make for an appetising look and round the dish off nicely, just as bread does for a Warm Hamburg Bread Roll.

A bit of history

Labskaus has its roots in seafaring and was originally eaten by sailors. The dish grew out of the need to combine nourishing, long-keeping foods that were available during lengthy voyages. Over the years Labskaus has developed into a cornerstone of North German cooking. Today it is served not only in home kitchens but also in restaurants offering traditional examples of German cuisine.

More recipe ideas

Summary: Bremen Labskaus

Bremen Labskaus is a fascinating, full-flavoured dish that represents Germany’s maritime tradition. With its mix of corned beef, potatoes and beetroot, crowned with a fried egg, it offers a truly singular eating experience. Whether you follow the original recipe or put your own spin on it, Labskaus is sure to be a highlight in your kitchen. Savour the wonderful aromas and the stories this dish has to tell!