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Meat, European

Labskaus with fried egg and herring

Labskaus is a Hamburg style mash of potatoes, corned beef, and beet, served with a fried egg and a herring fillet. It serves 4, takes 50 minutes, and stays easy to make at about €2.80 per person. The key to getting it right is mashing the potatoes roughly, so the dish keeps some bite instead of turning silky smooth.

Tonight we're heading to Hamburg with a Labskaus, a pink mash of corned beef and beet topped with a fried egg, herring, and pickles.

Labskaus with fried egg and herring
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The mash surprises first with its pink color, then with its sweet and salty balance. Beet softens the corned beef, slow cooked onions add sweetness, and a splash of beet juice tints everything without overpowering it. Under the fork you'll find chunks of potato, shreds of meat, and flecks of beet, nothing like a smooth bistro style mash.

It's a weeknight dish for when you want to shake things up without spending the whole evening cooking. Kids can find the flavor combination unexpected, but curious adults enjoy this trip to northern Germany on a plate. Mon Chou walks you through it step by step, true to the original, with nothing hard to find at the store.

The ingredients

4 people

Fruits and vegetables

  • potatoes 1 kg
  • onions 2
  • cooked beets 250 g

Pantry

  • canned corned beef 300 g
  • picklesoften in the pantry 4
  • beet juice 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • butter 50 g
  • milk 10 cl
  • eggs 4

Fish counter

  • marinated herring fillets 4

Allergens Eggs, Lactose, Fish

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them roughly with the butter and hot milk. 20 min

    Keep a little cooking water in case the mash turns out too thick.

  2. Soften the sliced onions in a pan with a knob of butter. 10 min

    Cooking them slowly brings out their sweetness.

  3. Crumble the corned beef and add it with the onions to the mash, along with the beet cut into small cubes.

    Add the beet last to keep its bright color.

  4. Warm everything over low heat with the beet juice, taste and adjust with salt and pepper. 5 min

    Corned beef is already salty, so taste before adding salt.

  5. Fry the eggs and plate each serving with an egg, a herring fillet, and pickles. 5 min

    A runny egg works like a sauce.

Our tips to get it right

  • Pick starchy potatoes, they soak up the butter and milk better and give the mash enough structure to hold together.
  • Drain the corned beef well before shredding it, otherwise the mash turns watery.
  • Cook the fried eggs last, right before serving, so they land hot and runny on the plate.

The variations

  • Swap the canned corned beef for homemade shredded braised beef for a fresher version, though it takes a bit longer to prepare.
  • For a vegetarian version, replace the corned beef with cooked brown lentils and keep everything else the same.
  • To save time, use instant mashed potatoes and pre diced cooked beet, the dish comes together in about 20 minutes.

What to serve it with

  • Toasted rye bread
  • Extra pickles on the side
  • A light lager

Storage

The mash keeps for 2 days in the fridge in a sealed container. It freezes well without the herring or fried egg. Reheat it gently in a pan or microwave with a splash of milk, then cook the egg and add fresh herring right before serving.

Questions about this dish

Can I use a different meat instead of corned beef?

Yes, shredded braised beef works very well and gives a fresher flavor. Avoid very lean cuts, the fat in corned beef is part of what makes the mash creamy.

Do I really need herring?

Marinated herring is traditional and adds a tangy note that balances the mash. If you don't like fish, you can swap it for extra pickles or leave it out.

Can I make the mash ahead of time?

Yes, you can make the corned beef and beet mash up to a day ahead and keep it in the fridge. Reheat it gently and add the fried egg and herring just before serving.

Why does the mash need to stay chunky?

Mashing with a fork keeps bits of potato and meat intact, which gives the dish its character. A blender would make it too smooth and sticky, unlike traditional Labskaus.

How long does it take to make a Labskaus, the pink corned beef and beet mash, topped with a fried egg and herring?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Labskaus, the pink corned beef and beet mash, topped with a fried egg and herring?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Labskaus, the pink corned beef and beet mash, topped with a fried egg and herring cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, fish. Always check the labels of the products you buy.

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