Swedish Pyttipanna

Method

1. 1
   • beetroot1
   • apple cider vinegar1 tbsp
   • white sugar1 tsp
   • salt½ tsp

   Quick-pickle the beetroot — Toss the diced beetroot with the vinegar, sugar and a pinch of the salt in a small bowl and leave it to sit while you cook. Twenty minutes is enough to sharpen it and take the earthiness off.

2. 2
   • potato500 g
   • butter40 g
   • vegetable oil1 tbsp

   Crisp the potatoes — Heat half the butter with the oil in a large heavy frying pan over medium-high heat and add the potato in a single layer. Leave it completely undisturbed for 5 minutes to build a crust, then turn and keep frying, 15 minutes in all, until crisp outside and tender through.

   ⏱15 min
3. 3
   • potato500 g
   • onion1
   • butter40 g

   Soften the onion — Push the potato to one side of the pan, add a knob of the remaining butter and the onion to the clear space and cook for 3-4 minutes, until soft and just catching gold at the edges.

4. 4
   • ham200 g
   • salt½ tsp
   • black pepper½ tsp

   Frizzle the ham — Add the ham, turn the heat up and fry for 5 minutes without stirring too often, so the edges frizzle and brown. Season with the remaining salt and the pepper, stir everything together and divide between two warm plates.

   ⏱5 min
5. 5
   • butter40 g
   • egg2
   • white sugar1 tsp

   Fry the eggs — Wipe the pan, melt the last of the butter and fry the eggs for 2-3 minutes, until the whites are set and the edges have turned lacy but the yolks are still liquid.

   ⏱3 min
6. 6
   • egg2
   • beetroot1
   • fresh parsley1 tbsp

   Plate with the egg on top — Slide an egg onto each plate, scatter with the parsley and spoon the pickled beetroot alongside. Break the yolk into the hash as you eat.