Swedish Pytt i Panna with Fried Egg and Pickled Beetroot

What you need

• 700 g (1 1/2 lb) waxy potatoes, peeled, cut into 1 cm (1/2 in) dice
• 2 medium yellow onions, finely diced
• 300 g (10 oz) cooked beef, leftover roast beef, pork or sausage also work, cut into 1 cm (1/2 in) dice
• 40 g (1 1/2 oz) butter
• 2 tbsp neutral oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp Worcestershire sauce
• 4 eggs
• 150 g (5 oz) pickled beetroot, sliced or diced
• 2 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Dice the potatoes, onions and beef to the same 1 cm (1/2 in) size so everything fries evenly.

2. 2

   Heat the oil and half of the butter in a large heavy frying pan over medium-high heat. Add the potatoes and the salt.

3. 3

   Fry the potatoes, turning only now and then so they brown, until golden and tender, 12-15 min. Use two pans if they are crowded.

4. 4

   Push the potatoes to one side, add the remaining butter and the onions, and cook until soft and just golden, 5 min.

5. 5

   Stir in the beef and fry until browned at the edges and hot all the way through, 5 min.

6. 6

   Season with the Worcestershire sauce and pepper, and taste for salt.

7. 7

   Fry the eggs in a separate pan until the whites are set. Leave the yolks runny or cook them firm.

8. 8

   Divide the hash among 4 plates and top each with a fried egg.

9. 9

   Serve with the pickled beetroot alongside and the parsley scattered over.

Imported from cookingsessions.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.