Entree: Sweden – West Coast Sweden – Pytt i panna (Traditional Swedish chopped meat and potato hash pan-fried and served with a fried egg and pickled beets)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 40 min

Ingredients

- 1 lb (454 g) potatoes, peeled and diced into 1/2-inch (1 cm) pieces
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, diced
- 8 oz (225 g) cooked ham, diced
- 8 oz (225 g) cooked roast beef or steak, diced
- 8 oz (225 g) cooked sausage (such as bratwurst or kielbasa), sliced
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 4 large eggs, approx. 1.8 oz (50 g) each, for frying
- Pickled beets, to serve
- Grainy or Dijon mustard, to serve

Instructions

1. Parboil the diced potatoes in salted water 6–8 minutes until just tender; drain well and let steam-dry for a few minutes.
2. In a large heavy skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat. Add the potatoes in a single layer and fry undisturbed until golden and crisp, 6–8 minutes; turn and brown the other sides. Transfer potatoes to a plate.
3. Add remaining butter and oil to the same skillet. Add the diced onion and sauté until soft and lightly caramelized, about 5 minutes.
4. Return the potatoes to the skillet and add the diced ham, beef, and sliced sausage; press down lightly and let cook without stirring for 3–4 minutes so a crust forms, then toss gently and continue to fry until everything is well combined and browned, 4–6 more minutes. Season with salt and pepper and stir in chopped parsley.
5. Meanwhile, fry the eggs in a separate nonstick skillet to desired doneness (sunny-side up is traditional).
6. Serve the Pytt i panna hot, topped with a fried egg and accompanied by pickled beets and a spoonful of mustard at the side.