1/4 lb. filleted salt herring
9 med. sized boiling potatoes (about 3 lbs.), unpeeled
6 tbsp. lard
1 1/2 lb. cooked brisket of corned beef, trimmed of fat and cut into 1/8-inch dice
2 1/2 c. finely chopped onions
Freshly ground black pepper
Ground nutmeg

Place herring fillets in a bowl of cold water. Refrigerate and soak for at least 12 hours, changing water once or twice. Drain and rinse under cold running water. Pat dry; remove any skin or bones. Chop the herring as fine as possible.

Boil potatoes in lightly salted water until done. Drain and peel them, then force them through a ricer or food mill into large bowl.

In heavy 12-inch skillet, melt 6 tablespoons of lard over moderate heat. Add herring, corned beef and onions. Lower heat and cook, stirring frequently, for 20 minutes, watching carefully for any signs of burning. Stir in the potatoes, pepper and nutmeg and simmer only long enough to heat the mixture through.

If the hash seems too dry or sticks 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.