Germany By Food Enthusiasts · 6 min read

National Dish Germany: Labskaus (Recipe)

Labskaus topped with a fried egg, served with gherkins and beetroot

In this article

Discover Labskaus, the cult dish of northern Germany! Born in the galleys of seafaring ships, this hearty, rosy-pink hash brings together salted beef, potatoes and beetroot in one comforting plateful. Once the everyday fuel of sailors, it has since earned its place on the menus of fine restaurants along the coast. Topped with a glossy fried egg and a sharp gherkin, it is rustic food with real character — and a true treat for anyone who loves bold, honest flavours.

About Labskaus

Labskaus is a traditional dish from northern Germany and Scandinavia. It is made chiefly from salted beef, potatoes and beetroot, and was originally eaten by sailors on long sea voyages. The combination of cured meat and root vegetables kept well at sea and made for a filling, no-fuss meal. Today Labskaus has become something of a delicacy, served in many upmarket restaurants where its distinctive pink colour and tangy flavour are celebrated as a proud part of North German cuisine.

Ingredients (serves 1–2)

200g corned beef
300g potatoes
150g beetroot
2 gherkins
1 onion
1 egg
Butter or oil, for frying
Salt and pepper, to taste
(Optional) rollmops, to garnish

Shopping for the ingredients

When shopping for Labskaus, make sure all your ingredients are fresh and of good quality. Pay particular attention to the corned beef and the beetroot, as these form the very base of the dish and shape its colour and flavour. Most supermarkets stock everything you need, and good butchers or delicatessens are worth a visit for the corned beef. Pre-cooked vacuum-packed beetroot works perfectly well if you would rather save a little time.

Preparing the dish

A little groundwork makes Labskaus come together quickly and smoothly. Peel the potatoes and cut them into small cubes so they cook through evenly. Chop the beetroot and gherkins into small pieces as well, finely chop the onion, and break the corned beef down into small chunks. Having everything prepped and within reach before you start cooking lets you bring the dish together at a relaxed, steady pace.

Step-by-step instructions

Boil the potato cubes in salted water until soft, then drain well.
Meanwhile, sauté the chopped onion in a pan with a little butter or oil.
Add the corned beef and fry briefly to warm it through.
Tip in the cooked potatoes, beetroot and gherkins, and stir everything together thoroughly.
Season to taste with salt and pepper.
In a separate pan, fry the egg sunny-side up.
Serve the Labskaus topped with the fried egg and, if you like, a rollmops on the side.

Gluten-free / lactose-free version

Labskaus is naturally gluten-free, as none of its core ingredients rely on wheat — just double-check that your corned beef and gherkins contain no hidden gluten in their seasonings. For a lactose-free version, simply fry everything in oil or a plant-based margarine rather than butter. With these small swaps, the dish can be enjoyed by anyone with a gluten or lactose intolerance without losing any of its character.

Tips for vegans and vegetarians

To make a vegan or vegetarian Labskaus, replace the corned beef with smoked tofu or a soy-based meat alternative, which echoes the savoury, cured note of the original. The fried egg can be swapped for a quick tofu scramble seasoned with a pinch of black salt for that eggy flavour. With these substitutions you keep the heartiness and the striking pink colour while making the dish entirely plant-based.

More tips and tricks

For the best results, reach for a large pan so all the ingredients can be mixed together evenly without crowding. Let the potatoes drain thoroughly before adding them, as too much moisture can leave the hash sloppy rather than giving you a lovely, fluffy consistency. A few minutes of gentle frying once everything is combined helps the flavours meld and gives the dish a slightly crisp edge.

Adapting the recipe to your taste

Labskaus is easy to tailor to your own preferences. Add more beetroot for a deeper colour and sweeter note, or hold back a little if you prefer the potato to lead. A pinch of nutmeg or caraway lifts the whole dish and adds a warm, aromatic depth. You can also vary how finely you mash everything — leave it chunky for a rustic feel, or work it smoother for a softer texture.

Ingredient substitutions

If you would rather not use corned beef, pastrami or leftover boiled beef both make excellent stand-ins, keeping the dish rich and meaty. Where fresh gherkins are hard to find, ordinary sour pickles do the job just as well. Pre-cooked beetroot can replace fresh, and a knob of dripping in place of butter lends an extra savoury richness that suits the hearty, traditional style of German cuisine.

Drink pairing ideas

A cold beer pairs wonderfully with Labskaus, its crisp bitterness cutting through the richness of the meat and potatoes. If you prefer wine, a dry white makes a refreshing match, while a glass of apple juice is a pleasant alcohol-free alternative. For a truly regional touch, finish the meal with a small glass of schnapps — the classic accompaniment along the northern coast.

Serving and presentation ideas

Presentation can lift the whole Labskaus experience. Serve it on a large plate and garnish with spring onions or fresh herbs for a splash of colour. A fried egg perched on top and a rollmops set to the side make the dish far more inviting to the eye. Arrange a few extra gherkins and slices of beetroot around the rim for a generous, homely spread.

A bit of history

Labskaus was originally a sailor’s dish, prized because it could be made from long-lasting, easily stored ingredients during weeks at sea. The name is thought to derive from the English word lobscouse, a hearty stew that seafarers ate aboard their ships. From these humble, practical beginnings the dish travelled into the ports and kitchens of northern Germany, where it became a beloved regional speciality and a lasting symbol of coastal cooking.

More recipe ideas

Summary: Labskaus

Labskaus is a glorious, hearty dish from northern Germany, made from simple ingredients such as corned beef, potatoes and beetroot. With a few easy adjustments it can be enjoyed vegan or vegetarian too, so there is a version for everyone at the table. Steeped in seafaring history and full of robust, honest flavour, it captures the spirit of the German coast in a single plateful. Let this traditional classic inspire you and give it a try for yourself.