Entree: Finland – Finnish Coastal Cuisine – Pyttipannu (Finnish pan-fried hash of diced potatoes, onions, and cooked meat, typically finished with a fried egg and served with pickled beets)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) starchy potatoes, peeled and diced into 1/2-inch (1 cm) cubes
- 12 oz (340 g) cooked roast beef or cooked ham, diced (or a mix of leftover meats)
- 1 large onion, about 8 oz (250 g), diced
- 3 tbsp (45 ml) butter or vegetable oil, plus extra for frying eggs
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 4 eggs, approx. 200 g total, for frying
- Pickled beets for serving
- Chopped fresh parsley or chopped chives for garnish

Instructions

1. Parboil the diced potatoes in salted boiling water for 5–7 minutes until just tender but not falling apart. Drain well and let steam-dry for a few minutes; dry potatoes fry crisper.
2. Heat 2 tbsp (30 ml) of the butter or 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 and continue to fry until golden and crisp all over, about 10–12 minutes total.
3. Push the potatoes to the sides of the pan and add the remaining 1 tbsp (15 ml) butter or oil in the center. Add the diced onion and sauté until softened and beginning to caramelize, about 4–5 minutes.
4. Stir the diced cooked meat into the potato and onion mixture. Season with salt, pepper, and Worcestershire sauce if using. Press the mixture into an even layer and let it sit undisturbed for 2–3 minutes to brown; then turn sections to brown the other side until everything is hot and nicely crisped, about 3–4 more minutes.
5. In a separate small skillet, fry the eggs in a little oil to your preference (sunny-side up is traditional). Season the eggs with a pinch of salt and pepper.
6. Divide the pyttipannu among plates, top each portion with a fried egg, garnish with chopped parsley or chives, and serve with pickled beets on the side.