Labskaus appears as a signature dish in 1 Germany cities. See each city's local variant and where to eat it.
Labskaus · Hamburg
Hamburg's canonical sailor's hash combines corned beef, mashed potato, beetroot and onion into a pink mash, served with a fried egg on top, pickled herring (Rollmops) on the side.
Labskaus originated as a Hanseatic and British sailors' dish, a way to mash whatever was on board into one plate (potato, beef, fish, beetroot) on long voyages. The name comes from the English lobscouse, traced to Liverpool in the 18th century, with the Hamburg version codified by the 19th century. The Old Commercial Room on Englische Planke (opened 1795) is the city's canonical Labskaus address. By Hanseatic tradition the dish includes a fried egg, Rollmops and gherkin alongside.
Where to eat in Hamburg:
- Old Commercial Room
- Deichgraf
- Fischereihafen Restaurant