Pytt i Panna

Pytt i Panna, Step by Step

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1. Heat half the butter and the oil in a large pan. Fry the potatoes in 2 batches for 8 minutes each without stirring for the first 4, until crisp. Lift out.

   Mark done Start 8 min timer

2. Fry the onion and meat in the remaining butter for 5 minutes.

   Mark done Start 5 min timer

3. Return the potatoes, add the thyme, salt and pepper and fry for 3 minutes.

   Mark done Start 3 min timer

4. Fry the eggs in a separate pan.

   Mark done

5. Serve the hash topped with the eggs and with the beetroot on the side.

   Mark done

Small Things That Help

• Dice everything the same size.
• Fry the potatoes in batches.
• Serve with pickled beetroot.

If You're Missing Something

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Pytt i Panna

• Pickled beetroot
• Mustard
• Beer

Leftovers and Storage

Best fresh.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.