Yes — I found a better one, and this one is quite good for our purposes.
Mount Holyoke College’s European Alumnae group has an accessible page devoted specifically to “Labskaus (German salted meat & potatoes)”, contributed by alumna Lynn Meins ’70, resident in Germany. It gives the complete recipe: corned beef, onions, mashed potatoes and pickle brine, served with fried eggs, pickles, beet salad and optionally herring/Rollmops. Mount Holyoke Alumnae Association
Mount Holyoke — Labskaus recipe
The contributor describes it as a traditional North German dish, supposedly originating as a 19th-century shipboard meal. Her recipe source is the 1971 Dr. Oetker Schulkochbuch. Mount Holyoke Alumnae Association
This may actually be better for STDMi than Hamburg: an American college alumna living in Germany transmitting a traditional North German maritime recipe. That is almost exactly what we mean by a Hanseatic Foodway.
I also found an intriguing university connection at Würzburg: a university dining official discussing student dining identifies Labskaus as a northern German specialty. zeit.de But Mount Holyoke gives us the actual recipe, so I’d use Mount Holyoke.
