On Line Cookbook


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.