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 Labskaus in Hamburg

3 editor picks for Labskaus in Hamburg, ranked by editorial score. All Hamburg signature dishes · Labskaus across every city.

  • Old Commercial Room

    Order The Original Hamburger Labskaus with fried egg, herring, beetroot and gherkin.

    Old Commercial Room opposite the Michel in Hamburg has cooked Hanseatic harbour food since 1795 and is the city's canonical Labskaus address.

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  • Fischereihafen Restaurant

    Order The Hamburger Aalsuppe; the Pannfisch with mustard sauce.

    Fischereihafen Restaurant on Grosse Elbstrasse in Hamburg-Altona has cooked classical Hanseatic seafood since 1981, with daily catch from the harbour below.

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  • Deichgraf

    Order The Labskaus with Rollmops; the Aalsuppe with raisins.

    Deichgraf on the historic Deichstrasse in Hamburg's Neustadt cooks traditional Hanseatic dishes on the city's oldest canal-side street, rebuilt.

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Make it at home

Serves 445 minEasy

Ingredients

  • 600g floury potatoes, peeled and cubed
  • 400g corned beef from a tin, broken up
  • 2 medium onions, finely diced
  • 250g cooked beetroot, finely chopped
  • 2 tablespoons capers, drained
  • 100ml beef stock, hot
  • 2 tablespoons butter
  • Salt and white pepper
  • 4 eggs for frying
  • 4 Rollmops or pickled herring fillets
  • 4 large gherkins, halved lengthwise

Method

  1. Boil potatoes 12 minutes until soft. Drain and roughly mash.
  2. Fry the onion in butter on low heat 8 minutes until soft, not coloured.
  3. Add the corned beef and break up with a wooden spoon, cook 5 minutes.
  4. Stir in beetroot, capers, mashed potato and beef stock. Cook 5 minutes until thick.
  5. Season with salt and white pepper. The mash should be pink and forkable.
  6. Fry the eggs sunny-side up.
  7. Plate the Labskaus; top with the egg. Serve with Rollmops and gherkin on the side.

Editor tip. Don't overmash the potato; the texture should still hold.

Common allergens: Egg, Fish (in Rollmops).