Germany By Food Enthusiasts · 6 min read

National Dish Germany: North German Labskaus (Recipe)

North German Labskaus topped with a fried egg and pickled gherkins

In this article

Say hello to North German Labskaus, a hearty plate steeped in the salt-sprayed history of the northern coast. Once cooked up by sailors who needed a filling meal from a handful of long-keeping ingredients, it brings together potatoes, cured beef and beetroot in one rosy, comforting mash. Crowned with a fried egg and served with tangy pickled gherkins, it is rustic, satisfying food with a real story behind it — and it is far easier to make at home than you might think.

About North German Labskaus

Labskaus is a traditional northern German dish with deep roots in the region’s maritime past. Originally prepared by sailors, it is not only filling but also a genuine treat for anyone who loves robust, savoury cooking. The main ingredients — potatoes, cured meat and onions — combine with beetroot to create a distinctive flavour and that unmistakable rosy colour. This plateful is most often served with a fried egg and pickled gherkins, bringing the whole dish together in one harmonious mouthful.

Ingredients (serves 1–2)

500 g potatoes
250 g corned (salt-cured) beef
1 large onion
100 g beetroot (pre-cooked and diced)
2 eggs
Salt and pepper, to taste
Oil or butter, for frying
1–2 pickled gherkins

Shopping for the ingredients

When shopping for the ingredients for Labskaus, local markets are ideal for fresh, high-quality produce. When buying the potatoes, choose a waxy variety that holds its shape and won’t fall apart during cooking. Many supermarkets also stock ready-cooked, pre-diced beetroot, which saves you plenty of preparation time. You can pick up the corned beef at the meat counter or from a regional butcher to make sure it is as fresh as possible.

Preparing the dish

When preparing Labskaus, it pays to get everything measured out and ready before you begin. The potatoes should be peeled, washed and cut into evenly sized pieces so they cook through at the same rate. The cured beef needs to be diced small, while the onion is finely chopped. This not only makes the cooking simpler but also gives the finished dish a consistent, even texture.

Step-by-step instructions

Cook the potatoes in a pan of salted water until soft, then drain.
Heat a little oil or butter in a frying pan and sauté the onions until translucent.
Add the diced beef and fry briefly until lightly browned.
Add the cooked potatoes and the diced beetroot, then mix everything together well.
Season with salt and pepper and let it simmer over low heat for a few minutes.
In a separate pan, fry the eggs as fried eggs.
Plate up the Labskaus and serve topped with a fried egg and the pickled gherkins on the side.

Gluten-free / lactose-free version

Making Labskaus gluten-free and lactose-free is wonderfully straightforward. Since the ingredients are naturally free from gluten, you simply need to check that the products you use are too. To fry the eggs, reach for lactose-free butter or a plant-based oil. With the pickled gherkins, double-check that they don’t contain any gluten-based additives, and the whole dish stays suitable for sensitive diets.

Tips for vegans and vegetarians

For anyone who fancies a vegan or vegetarian version of Labskaus, there are plenty of good alternatives. In place of the corned beef, use smoked tofu or seitan to recreate that similar hearty, savoury flavour. You can also swap the fried egg for a plant-based scramble made from chickpea flour and water. That way the characteristic taste of Labskaus stays intact while the dish becomes suitable for every dietary need.

More tips and tricks

To get your Labskaus just right, a few extra pointers go a long way. Experiment with spices such as nutmeg or paprika to add an extra dimension of flavour. A splash of vinegar can also intensify the aromas and lend a pleasantly fresh note. Over the years, cooks have developed countless variations of their own — much like the regional twists you’ll find in Holstein Turnip Mash — so don’t be afraid to get creative with the ingredients.

Adapting the recipe to your taste

Labskaus is an endlessly flexible dish that adapts easily to personal preference. Add more beetroot, for instance, if you like things sweeter and more vividly coloured. For an extra bit of crunch you could stir through some toasted pine nuts, or fold in a little cream cheese for a creamier texture. You can also experiment with different sides to make the dish your own — the same spirit of improvisation that shapes much of German German cuisine.

Ingredient substitutions

If some of the ingredients for Labskaus aren’t available, there are many alternatives you can turn to. Instead of corned beef, you might use pulled pork or a vegetarian sausage alternative. In place of the beetroot, a little carrot purée can give you a similar colour. The same resourceful approach lifts a simple plate of Potato and Carrot Mash — be creative and make the most of whatever you have to hand.

Drink pairing ideas

A hearty dish like Labskaus goes beautifully with all sorts of drinks. A classic German beer pairs wonderfully with the dish’s savoury flavours. A simple sparkling water with a squeeze of lemon can be refreshing and helps balance the richness. For those who prefer something with a little more body, a dry red wine is a fine choice that stands up well to the robust flavours.

Serving and presentation ideas

The way you present Labskaus can make a real difference. Serve the dish in a deep bowl and garnish with a little fresh parsley or a scattering of chilli flakes for a splash of colour. Place the fried egg in the centre of the plate so it looks as inviting as possible. The pickled gherkins can be arranged decoratively to one side, rounding off the picture and whetting the appetite.

A bit of history

Labskaus looks back on a long and fascinating history closely tied to life at sea. The dish was originally prepared by sailors as a way to make a nourishing meal from just a few long-keeping ingredients. The combination of salt beef, potatoes and beetroot provided not only energy but also the flexibility to adjust the flavour over the course of long voyages. Today, Labskaus is both a symbol of northern German culture and a much-loved dish in countless inns and restaurants across the region — alongside coastal classics such as North German Pears, Beans and Bacon Stew.

More recipe ideas

Summary: North German Labskaus

Labskaus is a one-of-a-kind northern German dish that brings history and flavour together in perfect harmony. With its hearty ingredients and the freedom to adapt the recipe to personal taste, it remains a firm favourite with young and old alike. Whether you make it in its classic form or tweak it for different dietary needs, Labskaus wins people over time and again. Let this rustic classic tempt you and discover the down-to-earth variety of northern German cooking!