PYTT I PANNA (SWEDISH HASH)

Pytt i Panna (Swedish Hash) image

Number Of Ingredients 9

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6 potatoes medium, pared and cubed into 1/4 -inch pieces
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1 onion large, finely diced (about 1 cup)
1 pound roast beef cooked cubed into 1/4 -inch pieces (about 2 cups)
1/2 pound ham cubed into 1/4 -inch pieces (about 1 cup)
1 tablespoon parsley minced fresh
Salt and freshly ground pepper to taste
6 to 8 eggs soft fried or poached or raw egg yolks

Steps:

To retain separate flavors and character of this hash, it is necessary to cut the ingredients into uniform cubes. Place the cubed potatoes into cold water to prevent discoloration drain and dry well on paper towels before cooking. In large, heavy skillet, melt butter or margarine, add oil, and heat until foam almost disappears. Add onion and sauté until limp but not browned remove to bowl and keep warm. If necessary, add a bit more butter, margarine, or oil to skillet add potoates, turn to coat well, and cook over moderate heat turning occasionally for 15 to 20 minutes until crisp and golden. Remove from skillet and drain on paper towels. Increase heat to skillet and add diced meats fry about 10 minutes, stirring occasionally. Return vegetables to skillet and heat through. Sprinkle with parsley, and salt and pepper to taste. Remove from heat.With back of spoon make a depression in each serving and top with a fried or poached egg. If using raw yolks in the Swedish tradition, crack an egg and remove white leaving yolk in 1/2 the shell on each serving. Nestle shell in depression of hash and let each person mix the yolk into his hash for a more moist texture.Note: The above is the traditional Swedish hash but if you do not have ham, use all beef and substitute 2 tablespoons bacon drippings for the vegetable oil.

Nutrition Facts : Nutritional Facts Serves