People from Hamburg claim that this dish was invented here – and some towns along the Southern English coast claim the same. It’s not really clear who invented this exact version of extra tasty potato mash but variants have apparently been eaten around the North Sea for more than 300 years.
I first had Labskaus many years ago when I moved to Hamburg and it has become one of our household’s favorite dishes.
Experience Creator
10-14 oz beetroot (300-400g)
2 lbs potatoes (800g)
2 large onions, diced
2 oz butter (50g)
9 oz corned beef (250 g)
⅓ cup beef broth
(alternatively: vegetable broth) (75 mL)
1 jar of pickles
salt and pepper to taste
eggs
rollmops (if you like them)
Serve with pickles and fried egg… and rollmops (if you like them)!
Bold Insight
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