Classic Northern German Labskaus (Skillet Mash)
Classic Northern German Labskaus (Skillet Mash)
Classic DishLabskaus
Prep: 15 min • Cook: 25 min. Faithful sailor-style Labskaus from northern Germany — a hearty skillet mash of buttered potatoes and shredded corned beef studded with sweet caramelized onions, brightened by tangy pickled beetroot and crisp gherkins. Finished with a runny fried egg and a touch of mustard, this rustic dish balances savory, sweet and sour notes for a comforting, workmanlike meal that celebrates coastal German pantry ingredients.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 4
Instructions
Prepare potatoes
- 1Place peeled and chunked potatoes in a large pot, cover with cold salted water and bring to a boil.
- 2Cook until very tender, about 12–15 minutes depending on size, then drain thoroughly and return to the hot pot to dry for 1 minute.
- 3Mash the potatoes with 1 tbsp butter and warm milk until smooth but still slightly textured; season with salt, pepper and 1 tsp mustard.
Cook filling
- 1While potatoes cook, heat remaining 1 tbsp butter in a large skillet over medium heat and add sliced onions.
- 2Cook onions gently, stirring occasionally, until deep golden and caramelized, about 10–12 minutes.
- 3Add shredded corned beef to the skillet, break it up with a spatula, and warm through with the onions for 3–4 minutes; season lightly.
- 4Fold the corned beef and onion mixture into the mashed potatoes in the pot or back into the skillet; press down slightly and heat together for 1–2 minutes so flavors meld.
Assemble and serve
- 1Heat 1 tbsp vegetable oil in a small non-stick pan and fry eggs sunny-side-up until whites are set but yolks remain runny.
- 2Divide Labskaus among four plates, making a shallow well for the egg on top of each portion.
- 3Top each serving with a fried egg, arrange slices of pickled beetroot and sliced gherkins on the side, and finish with a grind of black pepper.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 25 g
- Fat
- 31 g
- Carbs
- 68 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 25 g |
| Fat | 31 g |
| Carbs | 68 g |
Tips
- Cut potatoes into even pieces so they cook uniformly and mash to a slightly coarse texture for authentic Labskaus.
- Caramelize onions slowly over medium-low heat to deepen sweetness without burning; patience improves flavor.
- Serve immediately with runny yolk and chilled beetroot on the side to preserve the classic sweet-sour contrast.
