Labskaus

Instructions

1. Put 200 g of peeled, quartered floury potatoes in a small pan, cover with cold salted water, bring to the boil and simmer for 20 minutes until a knife slides through without resistance. Drain and leave in the hot pan for a minute so the steam drives off.
2. Meanwhile, melt 1 tbsp of lard in a heavy frying pan over medium heat and fry 1 finely diced small onion for 5 minutes, stirring, until soft, glassy and just beginning to colour at the edges.
3. Add 100 g of roughly chopped corned beef and fry for 3 minutes, pressing it apart with the back of a wooden spoon until it has collapsed into loose strands. Pour in 50 ml of beef stock and 2 tbsp of the beetroot pickling liquid and let it bubble for 2 minutes.