Summary: A northern German dish of mashed potatoes, salted beef, onion and beet, served with a fried egg, pickled herring and a beet salad. Serves 6, ready in 60 minutes.
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Category: American Pork, American German Cuisine
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Quick overview
- Dish: Labskaus – Northern German Potato, Beef and Beet Mash
- Category: American Pork, American German Cuisine
- Cuisine: German (Hamburg, Bremen)
- Main ingredient: Waxy potatoes, 2.6 lb (plus salted beef and beet)
- Guide: 12 Most Famous German Dishes
- Total time: 60 minutes (20 min prep + 40 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 10.5 oz)
- Key technique: Mashing and mixing
- Preparation types: Boiling, mashing, frying
- Dietary info & allergens: Contains eggs, fish (herring), milk, sulfites
- Suitable for: Winter meal, hearty lunch, northern German dinner
- Nutrition (per portion): 510 kcal, Protein: 26 g, Fat: 24 g, Carbohydrates: 42 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Dark beer, wheat beer, apple cider
- In short: A pink mash of potato, salted beef, onion and beet, topped with a fried egg and served with herring and pickled cucumber.
- Last updated: September 26, 2026
WAGUU says: “Labskaus looks unusual but tastes excellent – the combination of salt beef, potato and beet is deeply savory and slightly sweet, and the fried egg on top makes it a proper meal.”
Key facts
| Prep time: | 20 min |
| Cook time: | 40 min |
| Temperature: | Boiling water, medium heat for frying |
| Servings: | 6 |
At a glance
A pink mash of boiled potatoes, salted beef, onion and beet, all cooked together and mashed into a thick, savory purée. Served with a fried egg on top, a piece of pickled herring or a pickled cucumber on the side, and a beet salad. This is the sailor’s dish of Hamburg and Bremen – it looks unusual, but it is one of the most distinctive dishes in German cooking.
Ingredients
Base servings: 6 • Portion weight: 10.5 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Waxy potatoes | 2.6 lb | peeled, cut into chunks |
| Salted beef | 14 oz | cooked, shredded |
| Cooked beet | 7 oz | vacuum-packed, chopped |
| Yellow onions | 2 pcs | finely chopped |
| Unsalted butter | 3 ½ tbsp | for frying and mashing |
| Whole milk | ⅓ cup + 1 tbsp | for mashing |
| Kosher salt | 1 ½ tsp | (less if beef is very salty) |
| Black pepper | ½ tsp | freshly ground |
| Ground nutmeg | ¼ tsp | freshly grated |
| Eggs | 6 pcs | for frying, one per portion |
| Pickled herring fillets | 6 pcs | optional, to serve |
| Dill pickles | 3 pcs | to serve |
Why you will love this recipe
- Deeply savory: Salt beef, potato and beet together create a rich, slightly sweet, very satisfying flavor.
- Quick to make: Ready in under an hour, with no special equipment.
- Different: Labskaus is unlike anything else in German cooking – and that is exactly why it is worth trying.
Why it works: The salt beef is cooked and shredded before being mixed with the mashed potato, so the flavor spreads evenly through the dish. The beet adds color, sweetness and a slightly earthy note. The fried egg on top adds richness and brings the dish together. Serve with pickled herring or a pickled cucumber for the acidity that cuts through the richness.
Recipe overview
Prep: 20 min | Cook: 40 min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: German
Detailed method
Overall progress: 0 % done
Phase 1: Boiling the potatoes – 25 min
Equipment: Large saucepan
1. Place the peeled, chopped potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to a boil and cook for 20–25 minutes, until a knife slides in easily. Drain and leave to steam for 5 minutes.
VKB: A knife slides into the potato easily with no resistance. The potatoes are dry and steaming.
Phase 2: Frying the onions – 8 min
Equipment: Skillet, wooden spoon
2. Melt 20 g of butter in a skillet over medium heat. Add the chopped onions and fry for 6–8 minutes, until soft and golden. Set aside half of the onions for serving.
VKB: The onions are soft, golden and slightly caramelized. No burnt edges.
Phase 3: Mashing and mixing – 10 min
Equipment: Potato masher, large bowl
3. Mash the boiled potatoes with the remaining butter and the warm milk until smooth. Add the shredded salt beef, chopped beet and half of the fried onions. Mix well until everything is evenly combined. Season with salt, pepper and nutmeg. Taste carefully – the salt beef can be very salty.
VKB: The mash is a uniform pink color with visible pieces of beef and beet. It holds its shape on a spoon.
Before you continue:
Taste before adding salt. Salt beef is already very salty, and adding too much will make the dish inedible.
Phase 4: Frying the eggs – 8 min
Equipment: Skillet
4. Melt a little butter in a skillet over medium heat. Crack in the eggs and fry gently until the whites are set but the yolks are still soft. Season with a pinch of salt and pepper.
VKB: The egg whites are fully set and opaque; the yolks are soft and runny.
Phase 5: Serving – 5 min
Equipment: Warm plates
5. Spoon the Labskaus onto warm plates. Place a fried egg on top of each portion and scatter the reserved fried onions over the egg. Serve with pickled herring fillets and dill pickles on the side.
VKB: The egg sits on top of the pink mash, the yolk is soft, and the onions are crisp.
Required equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large saucepan | 4 qt | Any large pot | Small pot = uneven cooking |
| Potato masher | Standard | Fork or potato ricer | Lumpy mash if not mashed properly |
| Skillet | 11 inch | Griddle pan | Eggs sticking if the pan is not non-stick |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per portion | Per 6 portions |
|---|---|---|---|
| Energy | 170 kcal | 510 kcal | 3060 kcal |
| Fat | 8 g | 24 g | 144 g |
| of which saturates | 3.7 g | 11 g | 66 g |
| Carbohydrates | 14 g | 42 g | 252 g |
| of which sugars | 4 g | 12 g | 72 g |
| Protein | 8.7 g | 26 g | 156 g |
| Salt | 0.8 g | 2.4 g | 14.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use good-quality salted beef (corned beef or salt beef) – the dish depends on it.
- Tip 2: Do not over-mash the potatoes. A few lumps give the dish texture and character.
- Tip 3: Serve with pickled herring for the authentic Hamburg experience. If you do not like herring, pickled cucumber or a spoonful of beet salad works just as well.
- Tip 4: A dash of vinegar or lemon juice in the mash lifts the flavor and balances the saltiness.
Scientific background
Labskaus originated as sailor food in the 18th and 19th centuries, when ships carried salted meat, potatoes and preserved beet. The salt in the beef acts as a preservative and also seasons the mash. The beet adds color and a slightly sweet, earthy note that balances the salt. The fried egg on top adds richness and protein, and the pickled herring or cucumber adds the acidity that cuts through the richness of the dish.
Fine dining – professional techniques
- Plate composition: A neat mound of Labskaus in the center, a fried egg on top, pickled herring or cucumber to the side.
- Texture contrasts: The soft mash against the firm egg and the crisp onions.
- Temperature contrast: Everything served hot, with a cold beer on the side.
- Aromatic additions: Fresh dill or chives on top of the egg.
Sensory radar
- Appearance: A pink mash with a fried egg on top, dark golden onions and dill pickle on the side.
- Aroma: Salt beef, potato and a hint of earthy beet.
- Taste: Savory, salty, slightly sweet from the beet, with a rich egg yolk.
- Texture: Soft, creamy mash with pieces of beef and beet.
Pairing
- Beer: A dark German lager or a wheat beer.
- Wine: A dry Riesling or a light red.
- Non-alcoholic: Cold apple cider or sparkling water.
Preparation variations
- With fried herring: Serve with a fried herring fillet instead of pickled herring.
- Without beet: Some versions omit the beet, giving a paler, more savory mash. Both are traditional.
Allergens and dietary information
Contains: eggs, fish (herring), milk, sulfites • Gluten: check the pickled herring and cucumber brine • Not suitable for: low-sodium diets, fish-free diets
Suitable for
Winter meal, hearty lunch, northern German dinner, hangover cure
Substitution catalogue
- Salted beef: Corned beef or leftover roast beef (less salty)
- Pickled herring: Rollmops, smoked mackerel or pickled cucumber
- Beet: Leave out or replace with a spoonful of beet purée
FAQ
What is Labskaus?
A northern German dish of mashed potatoes, salted beef, onion and beet, served with a fried egg and pickled herring or cucumber. It originated as sailor food.
Why is it pink?
The pink color comes from the beet. Some versions omit the beet and the dish is a paler gray-brown.
Can I use corned beef?
Yes. Corned beef is less salty than traditional salt beef, so you may need to add a little more salt to the mash.
Do I have to serve it with herring?
No. Pickled cucumber or a spoonful of beet salad works just as well. The acidity is what matters, not the fish.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: One batch serves 6. • 10+ people: Double the recipe and fry the eggs in batches. Keep the mash warm in a low oven.
Sides and serving
- Pickled herring fillets – traditional (not part of the recipe)
- Dill pickles – sharp, cuts through the richness (not part of the recipe)
- Beet salad – adds freshness (not part of the recipe)
Serving: Spoon the Labskaus onto warm plates, place a fried egg on top and scatter with fried onions. Serve with pickled herring and dill pickles on the side.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat gently in a covered pan with a splash of milk. Fry the eggs fresh.
Author: WAGUU Petr & Team • Published: 28 Sep 2026
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Guide: 12 Most Famous German Dishes
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Common mistakes
- Adding too much salt: Salt beef is already salty. Taste before seasoning and add salt only if needed.
- Over-mashing the potatoes: A few lumps give the dish texture. Do not aim for a smooth purée.
- Skipping the pickled side: The acidity from the herring or cucumber is essential – it cuts through the richness of the mash.
- Frying the eggs too hard: A soft yolk is part of the dish. Fry gently so the yolk stays runny.