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Labskaus (German Corned Beef Hash)

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“This is a one-dish meal and a specialty of Hamburg, Germany. It is basically a corned beef hash (potatoes and corned beef) mixed with beets, so that the dish is completely red. It is served with a fried egg on top and spicy German pickles and rollmops (pickled herring wrapped around a pickle). The recipe is German Rollmops (rollmopse).”

Ingredients Nutrition

  • 1 small onion, chopped
  • 4 teaspoons butter, divided
  • 1 lb potato, peeled and quartered (about 4 medium)
  • 12 cup milk
  • 1 cup beef broth
  • 10 ounces corned beef, diced
  • 1 (10 ounce) can pickled beets, in slices (small can)
  • 1 tablespoon pickled beet juice
  • 4 eggs
  • salt & freshly ground black pepper


  1. In saucepan, cook potatoes in salted water until tender; drain, add milk and mash with a potato masher, leaving them somewhat chunky.
  2. Add enough broth so the potatoes are wet, but not runny.
  3. Meanwhile, in a skillet, brown the onions in 2 teaspoons butter for about 3 minutes; remove and set aside.
  4. Brown the corned beef until warmed through; set aside.
  5. Chop 5 of the beet slices into small dice, reserving the remainder.
  6. Combine the potatoes, browned onions, corned beef, chopped beets and one tablespoon beet juice; season with salt and pepper.
  7. In a clean skillet, fry the eggs in 2 teaspoon butter; season with salt and pepper.
  8. Divide the potato/corned beef/beet mixture between 4 plates.
  9. Top each with a fried egg and serve with remaining sliced beets, rollmops, and pickles.

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