Labskaus (North German Sailor's Dish)

• Milk100ml warm milk
• Potato800g floury potatoes, peeled
• Bay leaf1 bay leaf (if cooking raw corned beef)
• Gherkin100g pickled gherkins, diced
• Beetroot200g pickled beetroot, diced
• Onion2 medium onions, finely chopped
• Butter50g butter
• Egg4 large eggs
• Black pepperto taste
• Corned beef400g canned or cooked corned beef
• Allspice0.5 teaspoon ground allspice
• Saltto taste

How to Make It

• 1

  Peel 800g floury potatoes and cut them into large, even pieces. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat and simmer for 20-25 minutes until fork-tender and easily mashed. Drain thoroughly and return to the hot pot to dry out for a minute or two.

• 2

  If using canned corned beef, simply break it apart. If using raw corned beef, simmer 400g in water with 1 bay leaf for about 45 minutes until tender, then drain and shred finely with two forks. The meat should be easily pulled apart.

• 3

  While the potatoes are cooking, melt 20g of the butter in a large, heavy-bottomed skillet over medium heat. Add 2 finely chopped medium onions and sauté gently for 8-10 minutes until they are translucent and beautifully softened, but not browned. This slow cooking brings out their natural sweetness.

• 4

  Add the shredded corned beef to the sautéed onions in the skillet. Incorporate the drained, hot potatoes, the remaining 30g butter, and 100ml warm milk. Using a sturdy potato masher, mash everything together until it forms a coarse, rustic mixture. It shouldn't be completely smooth, but well combined.

• 5

  Stir in 200g diced pickled beetroot and 100g diced pickled gherkins (remove excess liquid first). Season generously with salt, black pepper, and 0.5 teaspoon ground allspice. Taste and adjust seasonings; the balance of savory, sweet, and tangy is key to authentic Labskaus. Gently heat through for a few minutes.

• 6

  In a separate pan, melt a little butter over medium heat. Carefully crack 4 large eggs into the pan and fry them sunny-side up or over easy, until the whites are set and the yolks are still runny, about 2-3 minutes. A runny yolk adds a lovely richness to the Labskaus.

• 7

  Divide the warm Labskaus among four plates, shaping it into a mound. Top each serving with a freshly fried egg. Garnish generously with any remaining diced beetroot and gherkins on the side. Some purists also add a rollmops (pickled herring fillet) for the ultimate North German experience.