Labskaus with fried egg and herring

A reddish-brown porridge with a fried egg and herring on top. When served on a plate, labskaus is no beauty, but the traditional sailor's dish is extremely popular, and not only in northern Germany.
While the Danes replace the salted meat with beef or pork, the Norwegian version includes root vegetables and turnips.
And in Mecklenburg, the dish consists only of corned beef and mashed potatoes. But the most famous is this recipe.


  • Peel potatoes, cut into quarters and cook in boiling salted water.
  • Cut the cooked and peeled beet into coarse pieces and finely puree together with gherkins, gherkin stock and corned beef
  • Drain potatoes and mash finely with a potato masher.
  • Fold in the beet puree and heat everything over moderate heat. Season with salt and pepper.
  • Fry the fried eggs. Serve with the herring fillets and a few beet wedges with the labskaus.



Ingredients (for 4 people)

800 g floury potatoes
800 g beetroot
400 g gherkins
20 ml gherkin juice
2 cans of corned beef
4 Eggs
4 fillets of maties
oil, salt, pepper



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