Labskaus is a German dish of salted meat, potatoes, and beetroot especially associated with northern Germany.
Traditional recipes mash corned beef or other salted beef with potatoes and onions, often adding beetroot for its distinctive pink-red color. It is commonly served with pickled cucumber, rollmops, or a fried egg, although local versions vary.
Labskaus developed as a practical maritime and port-city food. Salted ingredients were durable and suitable for sailors, while potatoes supplied bulk. The dish became strongly connected with northern coastal cities such as Hamburg, Bremen, and Lübeck.
The beetroot is important to the appearance of many modern versions, but not every historical recipe used it. Labskaus should not be confused with ordinary mashed potatoes topped with corned beef; its identity comes from the combined preparation and northern maritime tradition.