North German Labskaus – Traditional, Hearty & Easy to Prepare
Looking for a true piece of maritime history on your plate? My North German Labskaus with fried egg, beetroot, rollmops, and pickled cucumber is an absolute classic that warms you from the inside, especially on chilly days. As a little cat with a big passion for North German cuisine, I love this combination of savory cured meat, creamy potatoes, and the fine acidity of rollmops and pickles. Many think Labskaus is complicated, but in truth, it is a wonderfully uncomplicated dish that impresses with fresh, high-quality ingredients. The vibrant color of the beetroot also makes it a real eye-catcher on any table. Whether you enjoy it as a hearty lunch or a filling dinner, this comfort food is quick to make and guaranteed to succeed for every home cook on the first try. Grab your apron and let's conjure up this maritime classic together so you can bring the taste of the coast right to your home!
Ingredients
Preparation
Peel the potatoes (250 g), cut into small cubes, and boil until soft in salted water.
Meanwhile, cut the cured meat (150 g), the beetroot (1), the pickled cucumber (1), and the onion (1) into very fine cubes.
Melt the butter (20 g) in a pan and sauté the onion cubes until translucent.
Add the cured meat (150 g) to the pan with the onions and sear briefly.
Drain the boiled potatoes (250 g), let them steam off, and roughly mash them together with the beetroot (1) and the pickled cucumbers (1) until a chunky mass forms.
Fold the meat-onion mixture into the puree and stir briefly over low heat.
In a separate pan, fry the egg (1).
Serve the Labskaus on a plate and garnish with the fried egg (1) and the rollmops (1).
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