How to make Labskaus

Why cooks start here

Labskaus is cooked the way Hamburg and northern ports cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Labskaus is a beloved dish from the northern ports of Germany, especially Hamburg, where the sea meets the city. It's a staple among sailors and locals alike, often enjoyed as a hearty meal that brings warmth during cold weather. While its origins are tied to the maritime culture, it has found a cherished place on family tables, providing comfort and sustenance. The taste of Labskaus is a savory blend of tender corned beef and creamy potatoes, balanced by the tangy sweetness of pickled beets. With the richness of butter and the salty depth from matjes herring, each bite is a satisfying experience. Finished with a perfectly fried egg on top, it invites a satisfying meal that celebrates simple, robust flavors.