Entree: Åland Islands – Pyttipanna (Scandinavian pan-fried hash of diced potatoes, onions, and meats often served with fried egg and pickles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1/2 in (1.3 cm) cubes
- 3 tbsp (45 g) butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 large onion, finely chopped
- 8 oz (225 g) cooked ham, diced
- 8 oz (225 g) cooked roast beef or cooked sausage meat, diced
- 2 tsp (10 g) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 4 large eggs, approx. 7 oz (200 g) total
- Pickled beets or pickled cucumber to serve (amount as desired)
- Chopped fresh parsley for garnish

Instructions

1. Parboil the diced potatoes in salted water 5–7 minutes until just tender but not falling apart; drain and let steam-dry for a few minutes to remove surface moisture.
2. Heat 2 tablespoons butter and 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust, then stir or turn and continue to cook until golden and crisp, about 8–10 minutes total; transfer to a plate.
3. In the same skillet add the remaining butter and oil if needed. Sauté the chopped onion until soft and lightly browned, about 5 minutes.
4. Add the diced ham and roast beef (or sausage) to the skillet and stir until heated through and beginning to brown, about 3–4 minutes. Stir in the mustard and Worcestershire sauce.
5. Return the crisped potatoes to the skillet and toss gently to combine; press down and let cook another 2–3 minutes so flavors meld and edges re-crisp. Season with salt and plenty of black pepper to taste.
6. In a separate nonstick pan, fry the eggs sunny-side up or to preferred doneness. Serve the pyttipanna plated with a fried egg on top, garnished with chopped parsley and accompanied by pickled beets or pickled cucumber.