Some dishes are more than just food—they’re a journey on a plate. Labskaus, a traditional meal from northern Germany, is exactly that. Made with salted beef, potatoes, and beets, this comforting, colorful dish has deep maritime roots and was especially popular among sailors in port cities like Hamburg.
Speaking of Hamburg… what a city! We absolutely love its riverside charm, bustling markets, striking architecture, and, of course, the food. Hamburg has a vibrant yet soulful energy, and Labskaus is part of that spirit. This time, we were lucky enough to receive a can of Labskaus, gifted by a friend who lives in the region. That alone was reason enough to recreate one of our favorite northern German meals at home.
With the base already prepared, all we needed to do was fry a few eggs with creamy yolks, slice some crunchy pickles, and add a few beets for balance. The result? A delicious, hearty dish filled with flavor and memories.
Perfect for when you want something different without spending hours in the kitchen, this simplified version is ideal for a Sunday lunch or a relaxed weeknight dinner for two—with a touch of Hamburg flair.
What’s in canned Labskaus?
Most canned versions of Labskaus include a creamy blend of salted beef (corned beef style), mashed potatoes, beets (for color), onions, and seasonings like salt and pepper. Some varieties also add diced pickles for extra tang. Everything comes pre-mixed in a rosy, savory mash—ready to heat and serve. It’s a practical and tasty way to enjoy a dish with centuries of tradition.
Try this easy and delicious Labskaus recipe with fried eggs, pickles, and beets. A comforting northern German dish inspired by the flavors of Hamburg.
Ingredients (serves 2):
• 1 can of Labskaus (550g)
• 4 eggs
• 4 to 6 small pickles
• 4 slices of cooked beetroot (from a jar or vacuum-packed)
• Salt and freshly ground black pepper, to taste
• Olive oil for frying
Instructions:
1. Heat the Labskaus: Open the can and transfer the contents to a saucepan or skillet. Heat over medium heat, stirring until hot.
2. Fry the eggs: In a separate pan, heat a drizzle of olive oil. Fry the eggs two at a time, keeping the yolks soft. Season with salt and pepper.
3. Plate and serve: Divide the Labskaus between two plates. Add two fried eggs to each serving, then garnish with sliced pickles and beetroot. Add an extra sprinkle of pepper if desired.
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