Pytt i Panna

Ingredients

• 600g boiled potatoes, diced into 1cm cubes
• 300g cooked ham, beef, or Swedish sausage, diced into 1cm cubes
• 1 large yellow onion, finely diced
• 3 tbsp butter
• Salt and black pepper, to taste
• 4 eggs
• 200g pickled beets, sliced
• Fresh parsley, chopped, for garnish

Before you cook

• Dice the boiled potatoes, the meat, and the onion separately into roughly 1cm cubes.
• Slice the pickled beets and chop the parsley for serving.
• Crack the eggs into a bowl or keep them ready by the stove.

Steps

1. Melt 1 tablespoon of butter in a large frying pan over medium-high heat.
2. Add the diced onion and fry for 3 to 4 minutes until softened and lightly golden, then remove from the pan and set aside.
3. Add another tablespoon of butter to the same pan.
4. Add the diced potatoes in a single layer and fry for 8 to 10 minutes, turning occasionally, until golden and crisp on several sides.
5. Push the potatoes to one side of the pan and melt the last tablespoon of butter in the cleared space.
6. Add the diced meat and fry for 4 to 5 minutes until browned and heated through.
7. Return the fried onions to the pan and toss everything together for 1 minute.
8. Season with salt and plenty of black pepper.
9. In a separate pan, fry the eggs in a little butter until the whites are set but the yolks are still runny.
10. Divide the hash between four plates and top each portion with a fried egg.
11. Serve with the pickled beets and a sprinkle of chopped parsley.