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TasunkaWitko View Drop Down
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    Posted: 14 May 2019 at 15:17
Corned Beef Hash With Salt Herring

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

To serve 4 to 6:

1.5 pounds cooked brisket of corned beef, trimmed of fat and cut into 1/8-inch dice
2.5 cups finely chopped onions
Freshly ground black pepper
Ground nutmeg
1.4 pound filleted salt herring (see note below)
9 medium-sized boiling potatoes (about 3 pounds), unpeeled
6 tablespoons lard

Place the herring fillets in a glass or enameled bowl and pour in enough water to cover them by about 1 inch. Refrigerate and soak for at least 12 hours, changing the water once or twice. Drain and rinse the fillets under cold running water, then pat them dry with paper towels.

NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets. Drain them well, wash them thoroughly under cold running water and pat dry with paper towels. Then proceed with the recipe.

Remove any skin or bones and, with a large knife, chop the herring as finely as possible.

Drop the potatoes into a large pot of lightly salted boiling water, and boil them briskly, uncovered, until they show no resistance when pierced with the tip of a small, sharp knife. Drain and peel them, then force them through a ricer or food mill into a large bowl.

In a heavy 12-inch skillet, melt the 6 tablespoons of lard over moderate heat until a light haze forms above it. Add the herring, corned beef and onions, lower the heat and cook, stirring frequently, for 20 minutes, watching carefully for any sign of burning, and regulating the heat accordingly. Stir in the potatoes, pepper and nutmeg and simmer only long enough to heat the mixture through. If the hash seems too dry and begins to stick to the pan, moisten it with a little water.

Taste for seasoning, and mound the hash attractively on a large heated platter. Labskaus may be served with a poached egg on each portion and accompanied by pickled beets or Rote RĂ¼bensalat:
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