Cooking at Sea


Congratulations ! Maybe in time the Forum can attract some more brown water and blue water cooks to post here. It could lead to a lot of specialized sea going recipe swaps with these cooks and interaction with crew for their suggestions of menu ideas. .Everyone could win. :yum:

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A favorite dish that was served on a weekly basis on board Dutch ships was ‘German Potatoes’. Liked by the crew and the cooks since it required a minimum effort to cook the dish as is was made from previous day leftovers. Also the Chief Steward liked it because of the economics.

German Potatoes


500 Gram Leftover boiled potatoes
3 Large Onions
250 Grams cubed leftover pork
250 Grams Smoked bacon cubes
250 Grams Smoked ham in small cubes
5 spoons peanut or sun flower oil
1 Sea salt and pepper to taste.


Cook the potatoes with peel in 15 minutes, not completely cooked. Drain and leave them for a few hours until they are ice cold or preferably use leftover potatoes. In the meantime, peel the onions and cut them into thick half rings. If the potatoes are cold, peel them and cut them into coarse blocks of about 2.5 cm. Put the frying pan on the stove and let it warm up with the oil. Then put the onions in the pan and fry them for a while till soft and shiny, about 15 to 20 minutes, then add the potatoes and pork, bacon or cubed ham and mix well. Add pepper and salt. Let this gently fry and stir regularly until the potatoes get a brown crust. Serve with one or two fried eggs on top, sunny side up.

Bon appetit!



If I have this right this is called “Pytt i Panne” in Norwegian.
Ingredients can be just about any leftover meat, vegetables and potatoes, but always with an egg or two on top:

Another popular dish made with leftovers are called “Lapskaus”, which is more of a stew:

If there are leftover brown gravy as well it becomes “brown lapskaus”:

PS> I found receipts, but Google translate mangle it entirely.

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Yes the dishes are very similar, there are in fact many variations. For instance I like to add frozen peas to the German Potatoes. We call it German Potatoes probably because potatoes and onions are German staple foods. I thought that pyttipanna originally was a Swedish dish but never mind. In Sweden pyittipanne or Swedish hash is served with pickled beets. I understand that in Norwegian ‘eet pyttipanna’ means too lazy to cook…

I sometimes make a simple lapskaus by adding as a last ingredient corned beef instead of the pork etc and diced gherkins. At the moment here eating Ramen, especially Tonkatsu Ramen, is hot, sushi is out.



The recipe made it all the way down here where it is also known as German potatoes and usually includes gherkins.



A tasty variant is to add at the end some grated cheese. Try to avoid sprinkling the egg yolks. As meat diced bacon is used here.

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Streaky rashers (US bacon) or the other sort?

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No rashers but we dice a piece of belly pork as shown. This piece of meat is much fatter than rashers but it looses most of the fat during frying till they are nicely browned.

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Yes – other than not being sliced, this is what USians call bacon.



I take it that it you mean down under New Zealand also because of ‘Pretty Girl’.




Yup. I should confess that I have been fully domesticated since; wife, kids, dogs, cat, the full catastrophe.