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How to Make Labskaus: A Simple Recipe for Home Cooks!
Labskaus is a classic dish in Hamburg, Germany. Some places top it with a fried egg for good measure. It’s a bit unique looking but tastes surprisingly good.
Labskaus’ Maritime Connection
Labskaus has deep maritime roots. Back in the day, sailors relied on this hearty dish during long sea voyages. It’s a practical creation because its ingredients – corned beef, potatoes, and onions – were easy to store onboard, and they could whip it up in the ship’s galley without much fuss. Almost like a culinary anchor, providing sustenance for sailors navigating the high seas. So, labskaus isn’t just a meal; it’s a seafaring tradition.
Easy Labskaus recipe
This recipe serves four people and can be whipped up in approximately 45 minutes.
You need this to make labskaus
1 small onion, chopped
4 teaspoons butter, divided
500 g (1 lb) potato, peeled and quartered (about 4 medium)
1⁄2 cup milk
1 cup beef broth
300 g (10 ounces) corned beef, diced
1 x 300 g (10 ounces) can of pickled beets, in slices (small can)
1 tablespoon pickled beet juice
4 eggs salt & freshly ground black pepper
how to make labskaus
Boil peeled and quartered potatoes until tender, then mash with milk, leaving some chunks.
Add enough broth for moisture, not runniness.
In a skillet, sauté onions in 2 teaspoons butter for 3 minutes; set aside.
Warm corned beef separately.
Dice 5 beet slices, saving the rest.
Mix potatoes, onions, corned beef, diced beets, and a tablespoon of beet juice; season.
In a new skillet, fry eggs in 2 teaspoons butter; season.
Plate the potato-corned beef-beet mix, top with a fried egg, and serve with remaining sliced beets, rollmops, and pickles.
During my visit to Speicherstadt, I first encountered the delightful labskaus. This traditional dish, with its roots deep in maritime history, became a surprising highlight of my journey. That led to me recreating this culinary gem at home. So, I’m thrilled to share the joy of making this German classic with you!