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Pytt i Panna (Swedish Hash)

Servings 4

Ingredients

  • 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

Instructions

  • 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.