German Sailor Corned Beef Hash

Ingredients

• 12 oz canned corned beef
• 4 oz salted canned herrings in oil, drained
• 1.5 lb medium waxy potatoes
• 1 whole medium yellow onion
• 2 whole large beets, cooked and peeled
• 1 whole dill pickle, large
• 2 tbsp unsalted butter
• 1 cup beef broth
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp fresh dill, chopped
• 4 whole fried egg (optional garnish)

Instructions

1. 1

   Peel 1.5 pounds of waxy potatoes and cut them into 1/2-inch cubes — the smaller uniform pieces help them break down slightly and thicken the stew naturally. Place in a bowl of cold water to prevent browning.

2. 2

   Dice 1 medium yellow onion into 1/4-inch pieces. Cut 2 large cooked beets into 1/4-inch cubes. Dice 1 large dill pickle into 1/4-inch pieces. Open a 12-oz can of corned beef and break it into bite-sized chunks with a fork — don't shred it fine; you want some texture. Drain and break apart 4 oz of canned herring into smaller pieces.

3. 3

   Melt 2 tablespoons of unsalted butter in a large 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Once the butter froths and stops sizzling, you'll have about 30 seconds before it browns — this is your window.

4. 4

   Add the diced onion and sauté, stirring frequently, until the edges turn translucent and just begin to color, about 3-4 minutes. You should smell a sweet, caramel-like aroma when it's ready.

5. 5

   Drain the potatoes and add them to the pot along with 1 cup of beef broth. Stir well, bring to a simmer, then reduce heat to medium. The surface should show a gentle, steady bubbling at the edges — not a rolling boil.

6. 6

   Cook uncovered for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender and some have broken down slightly to naturally thicken the stew. The broth should reduce by about half.

7. 7

   Add the corned beef chunks, herring pieces, diced beets, and diced pickle to the pot. Stir gently to combine — the stew should look rustic, not uniform. Cook for 2-3 more minutes, stirring occasionally, just until everything is heated through.

8. 8

   Taste the stew and season with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper. Remember the corned beef, herring, and pickle are already salty, so adjust cautiously — you can always add more but can't take it out.

9. 9

   Divide the labskaus among four shallow bowls, mounding it slightly in the center. Sprinkle 0.5 tablespoon of fresh chopped dill over each bowl. For the traditional presentation, top each portion with a fried egg — the runny yolk enriches the stew when broken into it.

10. 10

    Serve immediately while the stew is steaming hot. In German ports, this was eaten straight from the bowl with crusty rye bread to soak up every bit of flavor — no spoon needed, just bread.

Tools you’ll need

• sharp chef's knife
• cutting board
• mixing bowl
• 5-quart Dutch oven or heavy-bottomed pot
• wooden spoon
• instant-read thermometer (optional)
• shallow serving bowls
• skillet (if frying eggs)

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