Pölsa – Swedish meat and barley hash with potatoes, fried egg and beetroot
Home cooking from northern Sweden: pölsa, a hash of minced meat, offal and barley, fried in butter and served with boiled potatoes, a fried egg and pickled beetroot. Most people buy it ready-made; hälsingepölsa is a coarser regional version.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 23 krper portion
- 730kcal per portion
Ingredients for 4 portions
- 1 kgPotato, waxy
- to tasteSalt
- 800 gPölsa (Swedish meat and barley hash)
- 1 tbspButter, for the pölsa
- 4Eggs
- 1 tbspButter, for the eggs
- to tasteBlack pepper
On the side
- 200 gPickled beetroot
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Heat the butter in a frying pan and fry the pölsa over a medium heat for about 10 minutes, stirring now and then, until piping hot and lightly crisp.
- Fry the eggs in the butter in another pan for 3–4 minutes, until the whites are set but the yolks still runny. Season with pepper.
- Drain the potatoes. Serve the pölsa with the potatoes, fried eggs and pickled beetroot.
The cost is estimated from Swedish grocery prices.
