German classics
Labskaus with fried eggs and gherkins
Labskaus combines potatoes, cooked cured beef and beetroot into a coarse, savoury mash.
- Total time
- 40 min
- Servings / pieces
- 4
- Topic
- German classics
Labskaus combines potatoes, cooked cured beef and beetroot into a coarse, savoury mash. This straightforward version uses ready-to-eat tinned corned beef rather than raw beef. Gherkins contribute acidity and texture, while rollmops are served separately so the fish remains a visible accompaniment. Mash the potatoes rather than blending them, which can make them gluey. Beetroot changes the colour from light brown to bright pink; its amount can be adjusted within the recipe. Finish each portion with a fried egg and a few reserved gherkin wedges.
Method
Step by step
- 01
Cook the potatoes
Peel and roughly dice the potatoes. Boil in salted water for about 20 minutes until tender. Drain and let steam escape for two minutes. Mash coarsely with a masher; avoid a stick blender, which can make the mixture elastic.
- 02
Prepare the additions
Finely dice the onion, beetroot and two gherkins. Cut the third gherkin lengthways into quarters and reserve for serving. Break the corned beef into small pieces with a fork.
- 03
Heat the beef
Melt 20 g butter in a large pan. Soften onion for five minutes. Add corned beef and heat thoroughly for four minutes, turning frequently. Brown only lightly: a hard crust would interrupt the soft texture.
- 04
Combine the mash
Fold in potatoes, beetroot and diced gherkins. Season with brine, pepper and a little salt. Warm over low heat for three minutes. If it looks dry, add hot water a tablespoon at a time.
- 05
Fry the eggs
Heat oil and remaining butter in another pan. Add the eggs and fry over medium heat until the whites are fully set. Divide labskaus between plates, top with eggs and add gherkin wedges and optional rollmops.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing beetroot
Plain cooked vacuum-packed beetroot tastes earthier and less sharp than pickled beetroot. If using pickled beetroot, leave out the gherkin brine initially and add it only after tasting. Serve some beetroot separately if you prefer a less intensely coloured mash.
Seasoning carefully
Corned beef, gherkins and rollmops already contain salt. Taste the completed potato-and-beef mixture before adding more. Use water rather than extra brine to soften the texture without simultaneously increasing salt and acidity.
Kitchen questions
One more question?
Can I use another cut of beef?
Finely chop tender cooked cured beef brisket. It must be fully cooked before adding to the potatoes.
Does the fish belong in the mash?
Methods vary. Here it is deliberately served alongside; the potato mixture itself contains no fish.
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