Pytt i panna with fried eggs
Swedish hash at its best: diced fried potatoes, onion and sausage with fried eggs and pickled beetroot.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 20 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 800 gPotato, waxy
- 2 tbspRapeseed oil
- 2Yellow onions
- 400 gFalu sausage, or ham
- 2 tbspButter
- 4Eggs
- to tasteSalt
- to tasteBlack pepper
On the side
- 200 gPickled beetroot
- 3 ½ tbspParsley, chopped (optional)
Method
- Peel the potatoes and cut them into small dice, about 1 cm. Rinse in cold water and pat dry.
- Heat the oil in a large frying pan and add the potatoes.
- Fry the potatoes over medium-high heat for about 15 minutes, until golden and tender. Turn them now and then.
- Meanwhile, peel and chop the onions. Dice the sausage to about the same size as the potatoes.
- Fry the onion and sausage in half the butter in another pan until the onion is soft and the sausage has browned.
- Mix the onion and sausage into the potatoes and season with salt and pepper. Fry the eggs in the rest of the butter.
- Serve the hash with a fried egg on each portion, pickled beetroot and chopped parsley.
The cost is estimated from Swedish grocery prices.
