👨‍🍳 Instruktioner

1. 1

   Prepare the potatoes: Place the diced potatoes in a saucepan, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 5-7 minutes until they are just tender but not falling apart (par-boiled). Drain thoroughly and pat them dry with paper towels to remove excess moisture. This step is crucial for achieving crispy potatoes.

   ⏱️ 10 minutes (including par-boiling and draining)
2. 2

   Fry the potatoes: Heat 25g (2 tbsp) of butter and the optional vegetable oil in a large, heavy-bottomed skillet or frying pan over medium-high heat (around 190°C / 375°F). Once the butter is melted and shimmering, add the par-boiled and dried potato cubes in a single layer. Cook for 10-15 minutes, stirring occasionally, until golden brown and crispy on all sides. Avoid overcrowding the pan; cook in batches if necessary.

   ⏱️ 15 minutes
3. 3

   Add the meat: Push the crispy potatoes to one side of the pan or remove them temporarily. Add the remaining 25g (2 tbsp) of butter to the empty side. Add the diced leftover meat and cook for 5-7 minutes, stirring, until heated through and lightly browned. If you removed the potatoes, add them back to the pan now.

   ⏱️ 7 minutes
4. 4

   Incorporate the onion and season: Add the finely chopped onion to the pan with the potatoes and meat. Cook for another 5 minutes, stirring frequently, until the onion is softened and translucent, and has a slightly sweet aroma. Season the entire mixture generously with salt and freshly ground black pepper to taste.

   ⏱️ 5 minutes
5. 5

   Fry the eggs: While the hash is finishing, fry the eggs in a separate non-stick pan to your desired doneness (sunny-side up is traditional).

   ⏱️ 5 minutes
6. 6

   Serve: Divide the Pytt i Panna among four plates. Top each serving with a freshly fried egg. Garnish with chopped fresh parsley, if desired. Serve immediately.

   ⏱️ 2 minutes