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Known as a sailor's dish, Labskaus was prepared with ingredients that would not spoil on long sea voyages. Today, it is an iconic delicacy of Schleswig-Holstein restaurants. It is prepared by mashing salted meat, potatoes, and onions.
It gets its pink color from beetroot juice, which is often served alongside or mixed into it. The dish is topped with a fried egg and served with pickled gherkins and rolled herring (Rollmops) on the side. You can explore seafood restaurants around the harbor via the Map.
Ingredients
- 500g potatoes
- 350g corned beef
- 2 medium onions
- 100g pickled beetroot and some juice
- Pickled gherkins
- Eggs and Rollmops (rolled herring)
- Salt, pepper, butter
Preparation
- Peel and boil the potatoes, then mash them with a little butter.
- Finely chop the onions and sauté until translucent, then add the minced corned beef.
- Add the meat and onion mixture to the mashed potatoes and mix well.
- Add diced pickled beetroot and some beetroot juice to give the dish its characteristic pink color.
- Fry the eggs sunny-side up. Plate the Labskaus, top with the egg, and serve with Rollmops and gherkins.
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