Swedish hash with fried egg and pickled redbeets.
Also known as “pyttipanna” in Sweden, this dish is, to put it bluntly, leftovers. Leftovers is not so much an ugly word as it is proof that you care enough about your produce to get creative enough to use *all of it* once you’ve bought it. It’s enviromental people!
We all get them, and that’s at home. As a restaurant catering to a company where we don’t know the exact number eating every day, we’re bound to have a bit of extra beef, or pork, or sausage which isn’t used. These pieces go into the freezer, well packaged and when we have enough, we make some classic swedish hash.
Aside from your meat, you need a firm type of potato and some other root vegetables like celery, pasnip, and carrot along with onions.Cut all of these into centimeter cubes, and let the potatoes sit in icecold water for a while to draw out excess starch, preventing them from burning and mushing up in the pan later.
Any meat works nicely for this really, but in case you don’t have a few odds and ends lying in your freezer, get some quality beef and/or and some nice sausages, cut them into centimeter cubes, fry in a pan and set aside. if youre using meat which has already been cooked, like a leftover steak or sausages, then just cut up the meat and set aside.
Cook the root vegetables and onions in a bit of oil and butter on a medium heat until they start to soften, then mix in the meat and heat everything up, adding salt, pepper and chopped herbs to finish. We used fresh parsley and basil since that is available in our terrace garden.
The hash is usually served with pickled redbeets and eggs. The pickled redbeets are made by boiling the beets, peeling them and cutting them down into desired shapes, and then adding a mix of 1 part distilled vinegar, 2 parts sugar and 3 parts water which has been heated with a few dried cloves for taste. The pickling liquid is then poured warm over the beets and set to cool.