On Line Cookbook
Labskaus - German corned beef hash
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Kim Allison Preston (and Michael Grotenfendt of Germany)


  • 1-1/2 lbs (.7 kg). corned beef
  • 4 large onions, chopped
  • 1 large beet, cubed
  • 4 oz (112 grm). lard or margarine
  • 2 lbs (.9 kg). boiled, mashed potatoes (skins on or off, your preference)
  • 5 tbsp (70 ml) dill pickle juice (or substitute with beef broth)
  • salt, to taste
  • grated nutmeg
  • Boil corned beef, onions and beet until semi-soft.
  • Process all 3 ingredients together through a meat grinder.
  • Place ground mixture in frying pan on medium heat with the lard. Keep mixture moving.
  • Stir in the mashed potatoes and 5 tbsp (70 ml) pickle juice.
  • Add salt and grated nutmeg to taste.
  • This should be ready to serve in about 5 to 10 minutes.
Serve with fried egg and either dill pickle or boiled, sliced beet.

Labskaus was originally served to the crew on German ships. Today it is A popular food in northern Germany.

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.