Labskaus

Germany · Europe

Pink potato and corned-beef hash with fried egg, beets, pickles, and herring.
Labskaus

Labskaus is associated with northern Germany’s port cities, including Hamburg and Bremen. Potatoes and salted beef or corned beef are worked into a mash, often with onion. Beetroot may be mixed in, giving the dish its familiar pink color, or served alongside. Common accompaniments include pickled cucumber, herring and a fried egg; rolled pickled herring, or rollmops, is one local serving choice.[1][2][3]

The dish is connected with seafaring and the use of preserved provisions on long voyages. That association does not mean it was invented exclusively in Hamburg. Its preparation and accompaniments vary, including whether herring is mixed into the mash or kept separate. Today it appears in restaurants serving Hamburg and other northern German regional food, as a plated meal rather than only a shipboard preparation.[1][3]

References

Sources checked:

  1. Labskaus — hamburg.de
  2. Labskaus – A Hearty Taste of Hamburg’s Maritime Heritage — hamburg.de
  3. Culinary Bremen — Bremen tourism
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Hamburger Labskaus 1.jpg

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