The most Swedish of all dishes! We also called it Swedish “calentado”, for the Colombian version, where one uses all kinds of leftovers and mixes them to make a meal.
Pytt i Panna (Swedish Hash)
- 3 tablespoons margarine or butter
- 8 – 10 potatoes peeled and cut in small cubes. I do not use raw potatoes, but cook them whole taking them out while still hard
- 2 yellow onions, finely chopped
- 100 g (3 ½ oz) smoked ham, cut in small cubes
- 4 dl boiled or roast beef, cut in small cubes
- 1 teaspoon salt
- White pepper
- Finely chopped parsley
- 4 eggs
- Heat a skillet with part of the margarine or butter.
- When the foam subsides, add the potato cubes and cook over moderate heat till golden brown and tender.
- Remove to a platter.
- Add the remaining margarine or butter to the skillet and cook the onions till soft and translucent.
- Mix with the potatoes.
- Sauté the ham, add the beef and brown it lightly.
- Return the potatoes and onions to the skillet, mix well.
- Add salt and pepper to taste, heat the hash thoroughly and transfer to a heated platter.
- Sprinkle with chopped parsley.
- Fry the eggs in vegetable oil in a separate skillet. Serve the eggs on top of the hash, accompany with ketchup and A1 sauce.
Photo by Sharon Hahn Darlin