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Pytt I Panna (Meat Hash)

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“This is a great way to use up leftovers. You can also use leftover pork for this recipe. This recipe is from Mark Bittman. He says that serving this with raw eggs is a Swedish tradition but you can serve this with fried or poached eggs.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons butter or 4 tablespoons olive oil
  • 2 cups cooked beef, cut into 1/2-inch cubes
  • salt and pepper
  • 2 cups boiled potatoes, cut into 1/2-inch cubes
  • 1 cup diced onion
  • 4 eggs

Directions

  1. Put 1 tablespoon of butter in a large skillet. Add the beef and cook, shaking the pan occasionally, until brown and crisp all over. Season with salt and pepper. Transfer to a bowl.
  2. Put another 2 tablespoons of butter in the pan and cook the potatoes until brown and crisp. Add to the bowl with the meat.
  3. Add 1 tablespoon butter to the pan and cook the onions until the edges are brown. Return the meat and potatoes to the pan and cook until all ingredients are hot. Check for seasonings.
  4. Put portions of the hash on 4 plates; make a small well in the top of each portion and break a raw egg into it; diners will stir the egg into the hash. Or you can top the hash with a fried or poached egg.

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