Name: Pyttipanna
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Swedish Cuisine
Ingredients: 1 lbs potatoes, cut into 1cm in dice; 1 qty large carrot, cut into ½cm in cubes; 1 tbsp vegetable oil; 5.5 qty ounces of smoked bacon lardons; 5.5 qty ounces of leftover roast meat, such as pork, beef and lamb, diced; 15 qty grams of butter; 2 qty onions, diced; 5 qty ounces of mushrooms, diced; 1 qty large sprig of thyme, leaves only; 3.5 qty ounces of smoked sausages, diced; 1 qty ounce of dried mushrooms, soaked in 150ml just boiled water; 6 qty free-range egg yolks; 2 tbsp chopped marjarom or oregano; 1 qty lingonberry jam; 6 qty slices of pickled beetroot

You've undoubtedly had this meal before, perhaps even at home for a hangover-busting breakfast. It's comparable to a hash, with potatoes, onions, and meat cooked till caramelized (usually smoked sausage or bacon but sometimes leftover steak, lamb or ham hock). A sunny-side-up egg, pickled beets (this is a Swedish recipe, after all), and salty, sour gherkins are served alongside. If you're going to make some right now, you might also add some chopped chives or parsley for a herby kick.

Pyttipanna

Bring a large pot of salted water to the boil. Add the potatoes and carrots. Boil for 5 minutes, then drain.

Heat the vegetable oil in a very large frying pan. Add the bacon lardons and leftover meat. Fry on a medium-high heat until the bacon has rendered its fat and the meat is well seared.

Add the butter to the frying pan. When it has melted, add the onions, and cook for 5 minutes, stirring regularly, then add the potatoes, carrots and sausage.

Spread all of the ingredients out well in the pan, and fry on a medium heat for 5 minutes. Add the mushrooms and thyme and cook for a further few minutes.

Season with salt and pepper and cook for a further 5 minutes, until an undercrust has developed, then stir again, scraping up any brown bits on the base of the pan. Repeat, until the carrots and potatoes are completely cooked through and everything is well browned.

Divide the mixture between 6 plates and top each serving with an egg yolk. Serve with a sprinkling of marjoram, lingonberry jam and some pickled beetroot.

Pyttipanna

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