Cook and Scale
Swedish Pyttipanna
2 servings · 40 min total
Diced potato, onion and ham fried hard in butter until every edge is crusted, topped with a runny fried egg and sharp pickled beetroot.
Ingredients
- 500 g potato, peeled and cut into 1 cm dice
- 1 onion, diced
- 200 g ham, cut into 1 cm dice
- 40 g butter, divided
- 1 tbsp vegetable oil
- 2 egg
- 1 beetroot, cooked and diced
- 1 tbsp apple cider vinegar
- 1 tsp white sugar
- 1 tbsp fresh parsley, chopped
- ½ tsp salt
- ½ tsp black pepper
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
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.
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.
- 6.
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.